Recipes from Rome

Rome Cookbook

in Rome, Katie Caldesi and Giancarlo Caldesi present their interpretations of classic dishes, like Katie’s Cacio e Pepe (spicy cheese and pepper pasta), alongside family favorites like Spigola in Saltimbocca (seabass with parma ham and sage leaves). Collaborating with Rome’s best chefs, they also share modern Italian recipes–like Sorbetto di Peperone, a fiery hot chilli sorbet–that reflect the heat and color of this bustling city This is an impressive, fresh look at Rome’s cuisine that will be sure to inspire.

As well as all the tantalizing recipes, Katie and Giancarlo take readers on a sumptuous, visual journey, from the Pantheon and Colosseum to the Renaissance palazzos, Baroque fountains, and neighborhood trattorias. Complemented by Katie’s anecdotes of their trip, Rome: The Urban Kitchen is a beautiful cookbook and keepsake that will transport you to the heart of Italy.

A wooden bowl filled with kale butternut squash farro salad with a wooden spoon resting beside the bowl.

Kale, Butternut Squash, Farro Salad

This kale, butternut squash, and kale salad may conjure notions of autumn but it’s actually really quite lovely all year long.

  • Quick Glance
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A metal skillet filled with cacio e pepe and a long silver rounded fork resting in it with a bowl of Parmesan on the side.

Cacio e Pepe

This crazy satisfying, ridiculously cheap, pantry-minded supper consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.

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  • 25 M
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