Roma: Authentic Recipes From In and Around the Eternal City by Julia della Croce and Paolo Destefanis (Photographer)

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    • Categories: Appetizers / starters; Italian
    • Ingredients: balsamic vinegar; bread
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    • Categories: Dressings & marinades; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: fennel seeds; anise seeds; Gaeta olives; celery; dried red pepper flakes; dried oregano; lemons
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    • Categories: Stuffing; Appetizers / starters; Italian
    • Ingredients: eggplants; red onions; ground pork; ground beef; ground veal; stale bread; tomatoes; pecorino cheese; parsley; bread crumbs
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    • Categories: Appetizers / starters; Italian
    • Ingredients: wild mushrooms; meat drippings; parsley; Italian bread
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    • Categories: Pizza & calzones; Appetizers / starters; Italian; Vegetarian
    • Ingredients: broccoli rabe; dried red pepper flakes; garlic; active dry yeast; bread flour; cornmeal
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    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: ciabatta bread; tomatoes; scallions; mint
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    • Categories: Appetizers / starters; Italian
    • Ingredients: lamb livers; dried red pepper flakes; store-cupboard ingredients
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    • Categories: Stuffing; Appetizers / starters; Italian
    • Ingredients: zucchini; stale bread; ground beef; Parmigiano Reggiano cheese; nutmeg; tomato sauce
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    • Categories: Appetizers / starters; Italian
    • Ingredients: cannellini beans; garlic; mussels; parsley
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    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: shrimp; lemons; arugula
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    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: cauliflower; store-cupboard ingredients
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    • Categories: Grills & BBQ; Appetizers / starters; Italian; Vegetarian
    • Ingredients: smoked provola cheese; store-cupboard ingredients
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: onions; bay leaves; rosemary; cabbage; tomatoes; farro; pecorino cheese
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    • Categories: Soups; Italian
    • Ingredients: brown lentils; sage; sweet Italian sausages; parsley; marjoram; tomato purée
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: dried chickpeas; celery; rosemary; pancetta; tomato paste; tagliatelle pasta
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: pancetta; dried red pepper flakes; canned tomatoes; tomato paste; pecorino Romano cheese; spaghetti pasta
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: garlic; dried red pepper flakes; tomatoes; potatoes; basil; curly endive; arugula; country bread; pecorino cheese
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: chicken livers; chicken giblets; carrots; celery; rosemary; tomato paste; canned tomatoes; tagliolini pasta; pecorino cheese
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: broccoli; canned anchovies in oil; dried red pepper flakes; rigatoni pasta
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: dried porcini mushrooms; parsley; tomato paste; canned tomatoes; canned tuna in olive oil; spaghetti pasta
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    • Categories: Main course; Italian; Vegetarian
    • Ingredients: dried red pepper flakes; kale; polenta
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    • Categories: Rice dishes; Main course; Italian
    • Ingredients: asparagus; chicken broth; leeks; shallots; Vialone Nano rice; Parmigiano Reggiano cheese; smoked provola cheese
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    • Categories: Main course; Italian
    • Ingredients: whole chicken; pancetta; red bell peppers; yellow bell peppers; tomatoes; marjoram
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    • Categories: Main course; Italian
    • Ingredients: whole chicken; ground cinnamon; lemons; ground cloves; nutmeg; onions; vinegar
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  • ISBN 10 0811823520
  • ISBN 13 9780811823524
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

The culinary journey that began with Umbria and Veneto, has arrived in the eternal city of Rome and its surrounding region of Latium. In Roma, Julia della Croce ventures from coast to countryside to reveal over 60 cherished recipes passed from generation to generation in this region rich with culinary tradition.


While the area surrounding Rome exhibits both the traditions of the Greeks and the culinary refinements of the Etruscans, each of the five Roman provinces has maintained its own culture and culinary character. From the fresh seafood in the coastal province of Latina; to the rustic aged meats and sturdy cooking of the most northerly province of Rieti; to the simple, seasonal dishes of Viterbo known for its aromatic olive oils; to the handmade pastas and rich, savory meat sauces of the landlocked Frosinone province; and finally to the lusty cooking of Rome itself, this collection beautifully captures the authentic tastes of this region's legendary food.


Della Croce also lists her favorite places to stay, fun and historical local festivals, and where to find authentic regional Italian cooking and wine classes for those planning a Roman adventure.



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