Rome: Classic recipes from the eternal city
Audrey Cosson, Lucia Tersigni
Formats & Editions
Pecorino Romano, melt-in-the-mouth guanciale, datterini tomatoes... 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
Read MoreFind a book you'll love, get our newsletter
© Hachette Aotearoa | New Zealand, All Rights Reserved · Site by Chook