One of the best things about Italian cooking is the simplicity. You use the very best ingredients you can get and don’t fuss too much over them. Similarly, some…
Bringing Home Rome
-
-
Whether it is served lungo, restretto, tiepido, bollente, macchiato, zuccherato or amaro, coffee in Rome is some of the best in the world. What makes it taste so good? It’s…
-
This post comes courtesy of Williams-Sonoma food buyer Allyson Holt. On a recent trip to Italy with the Williams-Sonoma food buying team, I had the pleasure of learning how…
-
The Williams-Sonoma culinary team traveled to Rome to find inspiration for our fall recipes. Our new catalog dishes were born from our experiences in this legendary city — from the…
-
Gone are the days when the local carafe wine curled your hair and most bottles either had a screw cap or came from Tuscany. It is getting easier and easier…
-
A crisp focaccia with prosciutto, a six-foot-long flat bread, a rectangle of dough strewn with sliced potatoes, a canape, a cherry pie and a round crust with tomatoes and mozzarella:…
-
Wild borage, deep-green chard, crisp lettuces, pink-tinged spinach, crunchy puntarelle and an abundance of broccolis and chicories — the array of greens (and red, yellows and oranges) makes the Roman…
-
If you kept a close eye on a Roman’s eating habits, from the first cornetto in the morning to the last cioccolatino in the evening, you might come away with…
-
In Rome, pasta is what you eat at mamma’s kitchen table and also what you order at a fancy restaurant. It’s what makes a meal a meal; all pretense collapses…
-
Artichokes plunged into hot oil, zucchini flowers filled with mozzarella, deep-fried salt-cod fillets and ricotta desserts are all associated with the traditional table of Rome’s Jewish community. Today, these dishes…