Recipes from Roma

Roma, Authentic Recipes From the Eternal City Cookbook

The culinary journey that began with Umbria and Veneto, has arrived in the eternal city of Rome and its surrounding region of Latium. In Roma, Julia della Croce ventures from coast to countryside to reveal over 60 cherished recipes passed from generation to generation in this region rich with culinary tradition. While the area surrounding Rome exhibits both the traditions of the Greeks and the culinary refinements of the Etruscans, each of the five Roman provinces has maintained its own culture and culinary character. From the fresh seafood in the coastal province of Latina; to the rustic aged meats and sturdy cooking of the most northerly province of Rieti; to the simple, seasonal dishes of Viterbo known for its aromatic olive oils; to the handmade pastas and rich, savory meat sauces of the landlocked Frosinone province; and finally to the lusty cooking of Rome itself, this collection beautifully captures the authentic tastes of this region’s legendary food. Della Croce also lists her favorite places to stay, fun and historical local festivals, and where to find authentic regional Italian cooking and wine classes for those planning a Roman adventure.

Sauteed Veal Cutlets | Saltimbocca

Saltimbocca | Sauteed Veal Cutlets

A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.

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