Castagnole
Carnival time was traditionally the last chance to have meat before Lent. The very word carnevale comes from the Latin expression carne levare, loosely meaning to […]
Rome and Lazio
Stracciatella alla romana
One usually associates Roman cookery with hearty and robustly flavored dishes and, by and large, the image holds true. But
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Petto di vitella alla fornara
In most ways, the culinary culture in this country has vastly improved since I was a kid. I’m old enough
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Zuppa di cicerchie (Grass Pea Soup)
Yes, autumn is well and truly here. There’s a definitely chill in the air, the leaves are turning color, pumpkins
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Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)
Here is the “other” Roman way with salt cod: baccalà in guazzetto, simmered in tomato sauce. It may not be
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Filetti di baccalà (Fried Salt Cod Filets)
During my years in Rome, I mostly lived on the small but charming piazza di san Paolo alla Regola, not too far from
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Minestra di broccoli e arzilla (Skate and Romanesco Broccoli Soup)
I lived in Rome for over ten years, but in all that time, minestra di broccoli e arzilla, or Skate
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Pasta alla gricia: The Mother of Roman Pastas
What was Italian cuisine like before the tomato arrived from America? Pasta alla gricia gives us some idea. Widely considered
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Cacio e pepe, a Roman classic
When you’re in a real hurry or just too tired to cook anything too elaborate, here’s a great solution: cacio
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