Recipes from Rome
-
- $15.99
-
- $15.99
Publisher Description
Recipes from Rome is a culinary exploration of Rome, Italy’s capital and one of the world’s most loved cities, with its iconic landmarks and neighbourhood trattorias.
Husband and wife team Giancarlo and Katie Caldesi unearth Rome’s hidden gem recipes that have been handed down through generations, as well as new, exciting dishes inspired by Romans from all walks of life.
The duo present their interpretations of classic dishes, like Katie's Spicy Cheese and Pepper Pasta, alongside family favourites, such as Sea Bass with Parma Ham and Sage. Collaborating with Rome's best chefs, they also share modern recipes like Fiery Hot Chilli Sorbet that reflect the heat and colour of this bustling city.
Recipes from Rome is a beautiful keepsake that provides an impressive, fresh look at the city's cuisine that is sure to inspire and surprise.
Recipes from Rome is the first volume in Hardie Grant’s Eat Around Italy series, celebrating Italian cuisine at its best.
PUBLISHERS WEEKLY
Married London restaurateurs Katie and Giancarlo Caldesi (Venice: Recipes Lost and Found) serve up a well-researched compilation of recipes from the Eternal City. Several celebrate centuries-old Italian cuisine and include fascinating historical context: the original chicken alla cacciatora, for instance, wasn't a tomato-based stew; it originated as an ancient Roman dish flavored with herbs, vinegar, and anchovy sauce. Other recipes come from the contemporary kitchens of Roman friends and chefs who share their secrets: chef Rossana Gialleonardo uses the "risotato" method to create the classic cacio e pepe pasta: the pasta is cooked in a frying pan, and the water reduces to become the creamy sauce. Whether readers are looking for weeknight dinner solutions like veal cutlets with marsala orange sauce or a frittata stuffed with ricotta and Parmesan, or "slow numbers" such as roasted porchetta or fried ravioli filled with walnuts and dates, the offerings on tap will suit an array of palettes. Equally engaging is the authors' writing, which is straightforward and full of intriguing cultural tidbits ("In the 4th century BC there was already a grid of streets with bars that had counters and mosaic pictorial menus for the illiterate," they note in the cocktails chapter). This memorable volume will enlighten and inspire Italian cuisine aficionados.
