Carla Magrelli Libri

"Carciofi alla giudia, mozzarella in carrozza, suppli as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, gricia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata.Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; whose history is rooted in the centuries under the empire and the papacy, and which makes use of the finest raw materials of the Lazio region. Fact sheets presenting the local products and wines accompany the 70 traditional recipes, prepared by some of the most renowned chefs in the capital."(From the back cover)

Artichoke giudia, fried salt code filets in batter, rice supplì for starters. An endless choice of pasta dishes with the most famous including cacio e pepe, amatriciana, and gricia. Add countless meat and vegetable recipes, and to finish a tasty maritozzo with fresh cream as dessert. Roman cuisine is a triumph for the senses, with its sturdy, unusual flavours, and a history rooted in the mists of time--explored in the 30 traditional recipes included in this book.