The mostaccioli are known in Italy for the Napoli version: soft, fat, and covered with dark chocolate. The Roman version, less known, is instead not...
This is a very simple first course, traditionally from Lazio and Rome, probably born at the beginning of the last century. It is called all’arrabbiata...
Simple but very tasty dish. Some recipes are inextricably linked to childhood and then later, for some mysterious reason, disappear. When I was little my...
The mystery of Roman cuisine is this: the digestibility of the dish is inversely proportional to the heat. Ergo: In mid-August when temperatures are damn...
There is no self-respecting trattoria in Rome that does not serve bruschetta. The bruschettas are the ancient counterpart of the amouse bouche that today is...
