Notes about Recipes in this book

• Leonardo Vignoli's cacio e pepe (Cacio e pepe di Leonardo Vignoli)

  • milgwimper on February 27, 2017

    This recipe is easy and a hit with all ages. A nice pantry meal served with salad. This is a keeper.

  • okmosa on February 02, 2020

    I looked through a lot of recipes and you tube videos to try cacio e pepe for the first time. It seemed to me that more Italians mixed the pasta, cheese, and pepper off the heat in a bowl without olive oil or butter. The only tip I wasn’t able to do was grate the pecorino on the smallest, gratiest, holes. I’m getting a new grater because I will make this again and want the cheese to melt a little better.

  • Frogcake on January 25, 2017

    I love this creamy version of cacio di Pepe, which comes together in a pinch. Wonderful served with a barbecued sausage and a glass of red wine. As the authors say, you have to assemble everything quickly for a flawless dish. Also important to use very fresh ingredients. Personally, I could eat this every day.

• Sheet pan pizza, two ways (Pizza bianca e pizza rossa)

  • imaluckyducky on January 23, 2022

    5 stars! In a world of super-thin crust, pizza stones, and outdoor pizza ovens, there is something to be said and appreciated about a toothsome, tasty crust that doesn't require any special equipment. This dough tastes fantastic and was a great project to make with the 6yo. Spreading and baking on sheet pans allowed us to "build your own pizza" for 4 people with minimal leftovers. Will do again.

• Red mullet with onions, pine nuts, and raisins (Triglie con cipolle, pinoli, e uvetta)

  • lkgrover on May 18, 2021

    Good poached fish with slightly sweet accompanying flavors. I used orange roughy fillets instead of red mullet.

• Mint panna cotta (Panna cotta alla menta con salsa di cioccolato)

  • lkgrover on July 07, 2021

    Good, silky-smooth mint panna cotta with chocolate sauce. It was still wobbly after refrigerating overnight -- although thicker than immediately after making.

• Olive, walnut, and zucchini twisty bread (Trecce con olive, noci, e zucchine)

  • Frogcake on July 29, 2017

    This was a bit fiddly but it turned out very well. Having made this once, I will know what to expect. I doubled the chopped rosemary for the filling. Otherwise, it's quite a delicious bread (my husband loved it!) Can be served with high quality olive oil for dipping, which puts the taste over the top (equals extra calories but what the heck!)

• Peach and wine sorbet (Sorbetto di pesche e vino)

  • Frogcake on July 30, 2017

    This was my first attempt at making sorbet and I was thrilled with the outcome. Likely not a unique recipe but delicious just the same. I used a chilled rose wine rather than white wine. A lovely, light, not-too-sweet sorbet that could finish a multi course meal or be served as a palette cleanser between courses.

• Fried and marinated zucchini (Concia)

  • Frogcake on July 25, 2017

    A good simple recipe, and a wonderful way to use the large zucchini and mint supply in my garden. We preferred the taste of mint in this dish.

• Salsa verde

  • Frogcake on January 22, 2017

    A simple yet tasty salsa verde, a bit different from others I've made because there's only one herb in this recipe. I serve this with seared flank steak. I forgot to add the anchovies so the flavour was not as complex but very good just the same.

• Tripe with tomato sauce, mint, and pecorino (Trippa alla Romana)

  • Frogcake on January 18, 2017

    I sampled and enjoyed this back-alley dish while visiting Rome, and was anxious to make this at home. While I followed the recipe to the letter and believe it turned out as it should have, it wasn't the same as eating it in Rome. I found the smell of the simmering tripe offensive -after half an hour, I moved the entire operation outside (I used a hot plate). I really wanted to like this dish but don't think I will try making this again. It's not the recipe- it's probably due to my taste preferences.

• Fennel, radicchio, and pear salad (Insalata di finocchio, radicchio, e pera)

  • mjes on October 04, 2021

    Absolutely loved this. Worth spending a bit extra for a terrific cheese.

• Vito Bernabei's porchetta (Porchetta di Vito Bernabei)

  • Wojtanowski on August 21, 2018

    The time is worth it...got a pork shoulder boneless with skin...I removed the fat/skin layer and butterflied the meat then rolled and tied it with the fat as a top layer...slow and low is the key here....it was moist and tender and delicious....served with a Meyer lemon sauce with rosemary and mustard.

• Arugula and pine nut salad (Insalata di rughetta e pinoli)

  • Stephenn31 on July 16, 2023

    Added some shaved Parmesan. The toasted pine nuts really make the salad

• Roscioli's bombolotti all'Amatriciana (Bombolotti all'Amatriciana di Roscioli)

  • Stephenn31 on April 30, 2024

    Delicious and will make again. I loved the bigger cubes of guanciale

  • dosojosazules on November 06, 2022

    I cook this routinely. It’s excellent! Make sure you save the rendered guanciale fat to put into the sauce

• Food52

  The 2017 Piglet Tournament of Cookbooks, First Round: Taste of Persia vs. Tasting Rome (video review)

  Full review

• Joy the Baker

  ...a gorgeous, mouth-watering jaunt through Rome. It’s a beautiful snippet of life and culture told through recipes. I have so many recipes bookmarked in this book...Or…a plane ticket to Rome?

  Full review

• Saveur.com

  The most exciting part...is this focus on back-alley recipes, recipes on the brink of extinction, and a fantastically detailed look into Rome's most remarkable dishes...a new classic...

  Full review

• Epicurious

  ...goes deep on the ancient and modern foods of Italy's capital city, where the traditions are as unique as the city is historic. Recipes run from the city's classics...to contemporary contributions.

  Full review