Cooking the Roman Way
by David Downie
The most distinctive thing about Roman food is the meat. Whether it’s a spaghetti carbonara, their love of bacon and pancetta, or the way they do pasta sauces with quite rough cuts of meat. They use spinal cords – all parts of the animal.
Recommendations from our site
“A cookbook dedicated to the distinctive cuisine of Rome.” Read more...
The best books on Italian Food
Ruth Rogers, Cooks & Food Writer
