Description
Local products and wines accompany 70 traditional recipes, prepared by some of the most renowned chefs in the capital.
Carciofi alla giudia, mozzarella in carrozza, supplied as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, grìcia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata.
Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; its history is rooted in the centuries under the empire and the papacy, and it makes use of the finest raw materials of the Lazio region.
Author: Carla Magrelli
Publisher: Sime Books
Published: 09/15/2015
Pages: 288
Binding Type: Hardcover
Weight: 2.60lbs
Size: 9.40h x 7.90w x 1.30d
ISBN13: 9788895218915
ISBN10: 8895218914
BISAC Categories:
- Cooking | Regional & Ethnic | Italian
- Cooking | Beverages | Alcoholic- General
- Travel | Pictorials (see also Photography | Subjects & Themes | Regio