Die römische Kuche ist eine wahre Sinnesfreude, ebenso spannend sind aber die dazugehörigen Geschichten und Traditionen. Begeben Sie sich auf eine kulinarische Zeitreise, denn ihre Wurzeln liegen weit zuruck. Dieses Buch präsentiert Ihnen eine Auswahl von 70 kuratierten Rezepten, allesamt aus den Händen renommierter Köche der italienischen Hauptstadt. Zusätzlich durfen Sie sich auf kreative Anregungen, informative Warenkunde und passende Weinempfehlungen freuen.

Autorentext

Born in Rome, the city where she still lives, Carla has shaped her professional life around her deep passion for photography. She owns Simephoto, has represented the most important agencies in the world and today performs shoots for various image banks and all those photographers who want to organize their shooting urgently, from casting to location, make-up, styling, and even digital retouching. She has many clients in fashion, managing their catalogues and advertising campaigns, in industry and in the food sector. She works with the Scuola Romana di Fotografia e Cinema, where she teaches courses specializing in B&W portraits, and colour, editorial, and fashion photography.

Klappentext

Carciofi alla giudia, mozzarella in carrozza, supplied as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, grìcia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata.
Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; its history is rooted in the centuries under the empire and the papacy, and it makes use of the finest raw materials of the Lazio region. Fact sheets presenting the local products and wines accompany the 70 traditional recipes, prepared by some of the most renowned chefs in the capital.