The Roads to Rome by Jarrett Wrisley and Paolo Vitaletti
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Crisp-skinned rolled pork roast (porchetta, like in Rome) (page 28)
from The Roads to Rome The Roads to Rome by Jarrett Wrisley and Paolo Vitaletti
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- ISBN 10 1984822322
- ISBN 13 9781984822321
- Linked ISBNs
- 9781984822338 11/3/2020
- Published Nov 03 2020
- Format Hardcover
- Page Count 336
- Language English
- Countries United States
- Publisher Clarkson Potter
Publishers Text
Discover the origins of Rome's most iconic dishes by cooking along the roads that built the Eternal City.When Jarrett Wrisley opened an Italian restaurant in Bangkok with his business partner and chef, Paolo Vitaletti, he wanted to run the most authentic Roman trattoria he could. But travels in Italy taught him that Roman cuisine doesn't come from Rome, exactly, but from the roads to Rome--the trade routes that brought foods from all over Italy to the capital.
As Jarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, they encounter farmers and artisans who show us the origins of the ingredients that gave rise to such iconic Roman dishes as Tonnarelli Cacio e Pepe and Spaghetti all'Amatriciana. The exquisite journey also sheds light on the dishes of the countryside--from Vignarola (sautéed artichokes, fava beans, and spring peas with guanciale) to Cozze alla Marinara (mussels pulled straight from the Amalfi coast).
The Roads to Rome is an ode to the butchers, fishermen, and other artisans who feed the city, and how their history and culture come to the plate.
