One of my culinary ‘discoveries’ during my recent trip to Rome was crostata di ricotta e visciole, a Sour Cherry […]
Crostata di ricotta e visciole (Roman Sour Cherry and Ricotta Tart) Read Post »
This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and
Vignarola (Roman Spring Vegetable Medley) Read Post »
Artichokes are back in season! There is scarcely any vegetable more typical of Roman cooking, perhaps of all Italian cookery,
Carciofi alla romana (Roman Style Artichokes) Read Post »
Abbacchio alla romana, Roman Style Roast Lamb, or abbachio alla cacciatora as it is called by Romans themselves, is perhaps
Abbacchio alla romana (Roman Style Roast Lamb) Read Post »
Baccalà con i ceci (salt cod stewed with chickpeas) is one of the classic cucina povera dishes of traditional Roman
Baccalà alla piastra su purè di ceci (Pan Seared Salt Cod with Chickpea Purée) Read Post »
Our last day in Italy last spring was certainly memorable. The train back to Rome from Bari was cancelled midway
Pasta alla gricia con carciofi Read Post »
Roman cookery is probably best known for its world famous pastas like the iconic carbonara, amatriciana and cacio e pepe.
Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking. Even if a lot
Carciofi alla giudia (Roman Jewish-Style Artichokes) Read Post »
In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the spring. Roman cookery in particular
Agnello brodettato (Roman Easter Lamb Stew) Read Post »
