Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

Author(s): Katie Parla


A love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the"cucina romana" is the country s greatest standout. In "Tasting Rome," journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture-- a culimation of two thousand years of history. The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today: "cacio e pepe "is not only a peppery condiment for pasta, but also a filling for "suppli," fried rice balls; "pollo alla romana "is served as a summer platter of peppers stewed with chicken, but also deboned and on hearty sandwiches. Parla and Gill focus, too, on "cucina ebraica"to highlight the role Rome's Jewish communities have had, bringing dishes such as "hraimi con couscous," which incorporates spicy amberjack, and matzoh fritters, "pizzarelle," with honey and pine nuts; celebrate the authentic "quinto quarto "("the fifth quarter") offal, and luscious "verdure," which grow all over; acknowledge the baked pizzas and breads that anchor everyday eating; and explore the ever-changing culture of sweets and cocktails. With its forgotten recipes, beloved favorites, and street food innovations, the book transports all the flavors of Rome into your kitchen. Narrative features revealing bits of history and gorgeous photography that highlight both the food and its hidden city will immediately inspire you to start "Tasting Rome.""


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KATIE PARLA moved to Rome in 2003 after graduating from Yale. She holds a sommelier certificate and a master's degree in Italian gastronomic culture. She writes about Roman food and beverage culture, and has contributed to and edited many travel guides. She writes for the blog "ParlaFood.com"and has created two mobile dining apps. She often appears as a Rome expert on the History Channel and the university lecture circuit. KRISTINA GILL is the food and drinks editor atDesignSponge.com, a home and lifestyle site with over 1.2 million readers per month. Her original recipes, and those she hand-selectsfrom celebrated authors, chefs, and readers have appeared weekly as the "In the Kitchen With" column since 2007. She is also a food and travel photographer. Kristina transferred to Rome in 1999 after earning her BA from Stanford and her MA from Johns Hopkins SAIS."

General Fields

  • : 9780804187183
  • : Random House USA Inc
  • : Ballantine Books Inc.
  • : 0.907
  • : March 2016
  • : 257mm X 180mm X 25mm
  • : United States
  • : April 2016
  • : books

Special Fields

  • : Katie Parla
  • : Hardback
  • : 641.5937
  • : 256
  • : illustrations