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Katie Parla

Picchiapo Tasting Rome Cookbook

Italian Picchiapò Simmered Beef Recipe from the Tasting Rome Cookbook

Traditionally speaking, picchiapò, simmered beef with tomato and onion, is a dish that emerged to make the most of leftover cooked meat. As such, recipes vary from cook to cook, and even from day to day. Ours is inspired by Sergio and Mara Esposito’s version at Mordi e Vai, a stall in the Testaccio Market. …

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Tasting Rome Cookbook Review TheTaste.ie

Discovering the Eternal City Through its Food – Tasting Rome Cookbook Review

There is something really special about Italian food and with its reliance on using the best fresh seasonal ingredients that are available it is easy to understand why. However, it’s also easy to fall back on time-worn perceptions of Italian cuisine and believe that it’s primarily centred on pizza, pasta and ice-cream. The truth is …

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Rigatoni alla Carbonara Tasting Rome Cookbook

Rigatoni alla Carbonara Recipe from the Tasting Rome Cookbook

Recipe discussions in any culture can inspire debate. But bring up the subject of a carbonara recipe with a Roman and suggest an ingredient or technique that diverges from his or her own, and you’ve got a passionate fight on your hands. The fact is, there is no universal or original recipe for carbonara. Generally, …

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Pizza Romana Tasting Rome Cookbook

Thin Crust Roman-Style Pizza Recipe from the Tasting Rome Cookbook

Unlike the thick-rimmed Neapolitan style of pizza popular across the globe, Rome’s version of the famous flatbread is thin and practically rimless. Most pizzerias prefer a quick, barely fermented dough. As a result, Roman-style pizza is relatively bland, as the yeast and flour don’t have the time to work together to create complex flavors. Our …

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