Podcast Episode 8: Roman Street Food 1, supplì: guest Arcangelo Dandini, chef and restaurateur
In this episode I talk about the supplì, a typical Roman street food, with one of its most famous exponents, Arcangelo Dandini.
Rome
Puntarelle: Quick Guide to Italian Ingredients
Puntarelle (cicoria di catalogna / cicoria asparago) is an Italian winter vegetable forming part of traditional Roman cuisine.
Pasta all’Amatriciana (recipe)
Pasta all’Amatriciana is one of a group of four outstanding Roman first courses. Learn about its origins and how to make it.
Simple fig and mozzarella salad
Recipe #5 in my new vegitalian series August is right in the middle of the Italian fig season and shops, markets, and the ubiquitous trees are heaving with the fruit. What better way to eat them than in this simple salad which enhances but respects the integrity of their flavour. Perfect for a summer lunch or antipasto.
Foolproof cacio e pepe (recipe)
Cacio e pepe is one of the most simple dishes in Roman cuisine but one which many people find hard to get right. Follow these instructions for success.
Rome shorts: la via delle sette chiese
In Italian, ‘ho fatto il giro delle sette chiese’—I’ve been around the seven churches— means that you’ve been absolutely everywhere looking for something. But what are the origins of this phrase? Today, the city of Rome has more churches than any other city in the world, about 900 to be precise. But not all churches …