Rome - Cosson, Audrey; Tersigni, Lucia
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Erscheint vorauss. 25. Juni 2026
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Iconic Italian dishes from one of the world's favorite tourist destinations. Italian food is consistently ranked one of the most popular cuisines in the world and this book contains many of the classics Italian food is known for, from bruschetta al pomodoro to spaghettoni à la carbonara and penne all'arrabiata. Complete with stunning photography of Rome and its environs, this is the eternal city as you've never tasted it before. With the inclusion of every essential, authentic recipe made easier than ever before, and restaurant recommendations off the traditional tourist path, Rome transports…mehr

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Produktbeschreibung
Iconic Italian dishes from one of the world's favorite tourist destinations. Italian food is consistently ranked one of the most popular cuisines in the world and this book contains many of the classics Italian food is known for, from bruschetta al pomodoro to spaghettoni à la carbonara and penne all'arrabiata. Complete with stunning photography of Rome and its environs, this is the eternal city as you've never tasted it before. With the inclusion of every essential, authentic recipe made easier than ever before, and restaurant recommendations off the traditional tourist path, Rome transports readers to all the delicious sights, smells and flavors of Italy's oldest city. Chapters include: 1. Antipasti: bruschetta, zucchini flower fritters, mozzarella crouettes 1. Pane (bread) e pizza: white pizza, Roman roll, pizza scrocchiarella 2. Pasta e gnocchi: bucatini all'amatriciana, penne all'arrabbiata, gnocchi alla romana, spaghetti alla carbonara 3. Carne (meat) e pesce (fish): Roman beef in tomato sauce, chicken and red pepper, cod with chickpeas 4. Verdure (vegetables): spring vegetable soup, zucchini alla Romana, stuffed tomatoes 5. Dolci (dessert): almond cookies, granita, traditional Roman cake
Autorenporträt
Lucia Tersigni (Author) Originally from Ciociara (just south-west of Rome), but Roman by adoption, Lucia Tersigni has lived in Rome for forty years. After studying literature at the university of Sapienza, she decided to transform her passion for food into an exciting career. Desserts are her first love, vegetables her second, but little by little she has let herself be transported by the unique force of all flavors. There isn't a dish she won't try - for her it is always essential to taste and smell.