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. Speakeasies, ten-table restaurants, and street food stalls may not be the first things that come to mind when you think of Rome, but these new realities have joined the traditional bars and trattorias of the Italian capital as bastions of great food and drink. In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome’s unique character and truly evolved food culture—a culmination 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, ranging from genuine classics to fascinating but largely undocumented Libyan Jewish fare to centuries-old offal preparations, and so much more. Part cookbook, part travel memoir, this book transports all of the flavors of Rome into your kitchen.
A recipe for the classic Roman Dish, Cacio e Pepe is featured on page 74, this gift set includes pecorino and spaghetti so that you can re-create this dish at home.
Katie Parla's "Tasting Rome" - Fresh Flavors & Forgotten Recipes from an Ancient City
Pecorino di Parco - "Pecorino of the Parks" 1/2 lb
Organic, Aged at least 6 months and made from organic sheep milk, salt and rennet.
Classic example of the extraordinary pecorino of Abruzzo. Rich, nutty and full flavored with the taste of the high mountain grass.In the Gran Sasso where the sheep graze, more than 120 wild herbs and flowers have been identified.
Spaghetti Bronze cut Artisan Italian pasta from Abruzzo - 500g
Masciarelli spaghetti is the perfect result of the bronze cut pasta process. Slowly air dried at very low temperatures, this rough cut pasta is a favorite of many of our restaurant customers.
Whether, its clams, olive oil and garlic; chunky fresh tomatoes and basil, or any of a million combinations, this pasta is perfect.
Pastificio Masciarelli (est. 1867) located in the small Abruzzo mountain village of Pratola Peligna (AQ), is regarded as one the oldest family pasta producers in Italy; having been operated by the same small family throughout their 145 year history.
They create their bronze cut artisan pasta one form at a time, using a single press and a small set of handmade circular bronze dyes. The ingredients are simple: 100% durum wheat (high in protein) and pure spring water from the waters of the surrounding Majella National Park; and nothing else.
OPERA MASTRA OLIVE OIL - 100ml: This bottle contains the ultimately crafted olive oil. With a bright green color and a golden reflection. The aroma is an intense scent of herbal marks with an apple peel fragrance. To the palate it is refreshing and surrounding with sweet harmony and scent of basil and rosemary at the end. (3.38oz.)