Author: Carla Magrelli
Photographer: Barbara Santoro
Artichokes giudia, fried salt cod flets in batter, rice supplì for starters. An endless choice of pasta dishes with the most famous including cacio e pepe, amatriciana, gricia. Then countless meat and vegetable recipes, and to fnish a tasty maritozzo with fresh cream as dessert.Roman cuisine is a triumph for the senses, with its sturdy, unusual favours, and a history rooted in the mists of time, explored in the 30 traditional recipes included in this book.