Julia della Croce

There is more to Roma than delicious recipes and luxurious photographs. Inside the pages of this cookbook you will find the history of some of Rome's most traditional ingredients like polenta, olives, and artichokes. You will read about what Caesar liked to serve his guests (moray eels) and learn that Anzio was the birth place of Caligula and Nero. Croce also includes a section on where to eat and sleep in and around the ancient city. Because she includes addresses, phone numbers, and days show more of operations, it is strongly advised to doublecheck this information as Roma was published nearly twenty years ago. Some places may have not survived Rome's devastating battle with Covid in 2020. There is a section of mail order resources, complete with address, phone number, fax, website and a brief description. Again, I would check for accuracy.
One of my favorite sections of Roma is the information on festivals. The ancient city celebrates everything from polenta, artichokes, flower artwork, fish, pork, lentils, bread salad, olive oil, and of course, grapes.
Croce ends Roma with information about cooking schools, wine courses and Italy tours, starting with her own Italian cooking school, La Vera Cucina and ending with "To Italy with Julia", a culinary and cultural tour of Italy. show less

Pastas, ensaladas, pescados, salsa, con fotos coloridas y explicaciones paso paso