Rome celebrates simple, seasonal produce from land and sea and transforms them into unforgettable classic dishes. Explore the traditional trattorie, gelaterias and bars and discover fried cod fillets, Cacio e Pepe and Crema Romana; enjoy Bruschetta al Pomodoro, Pizza Bianca, Penne all'Arrabbiata and Pangiallo, the golden bread of Rome.

This is the eternal city as you've never tasted it before.

Chapters include: 1. Antipasti: bruschetta, zucchini flower fritters, mozzarella crouettes 1. Pane (bread) e pizza: white pizza, Roman roll, pizza scrocchiarella 2. Pasta e gnocchi: bucatini all'amatriciana, penne all'arrabbiata, gnocchi alla romana, spaghetti alla carbonara 3. Carne (meat) e pesce (fish): Roman beef in tomato sauce, chicken and red pepper, cod with chickpeas 4. Verdure (vegetables): spring vegetable soup, zucchini alla Romana, stuffed tomatoes 5. Dolci (dessert): almond cookies, granita, traditional Roman cake

Other cookbooks by this author

• Barilla(r) - Les Meilleures Recettes
• Choco Bn
• Recettes Bien-Etre Pour Intestins Fragiles
• Rome - Classic Recipes from the Eternal City