Hachette India

Rome: Classic recipes from the eternal city

Audrey Cosson

Lucia Tersigni

Pecorino Romano, melt-in-the-mouth guanciale, datterini tomatoes... Rome celebrates simple, seasonal produce
from land and sea and transforms them into unforgettable classic dishes. Explore the traditional trattorie, gelaterias and bars and discover fried cod fillets, Cacio e Pepe and Crema Romana; enjoy Bruschetta al Pomodoro, Pizza Bianca, Penne all'Arrabbiata and Pangiallo, the golden bread of Rome.

This is the eternal city as you've never tasted it before.

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

Audrey Cosson

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 flavours. There isn't a dish she won't try - for her it is always essential to taste and smell.