I often speak to my family and friends who still live in Rome. They give me plenty of material to write about just by discussing what they are having for dinner. A few days ago my friend Danilo sent me a picture of a slice of Pizza Bianca, a long stretch of square bread dough…
Tag: Italian food
Carbonara
I cannot think about Carbonara without thinking about my father. He left most of the cooking to my mother. In fact, he only made two dishes, but, when he did, he acted as though he was a master chef. One was an open faced, rustic bread bruschetta with guanciale and vinegar (excellent by the way);…
The Five Roman Mother Sauces: Part II
In my previous post, The Five Roman Mother Sauces: Part I, I introduced Gricia . Today I will be discussing the next three sauces on the list: Spaghetti Aglio Olio e Peperoncino, Burro e Parmigiano, and Cacio e Pepe. These three mother sauces are similar because each calls for few ingredients, which are staples of…
Gricia’s Beautiful Daughter-Amatriciana
As previously discussed, Gricia is the ancestor of Amatriciana, one of the most famous pasta dishes in the world. Although I did not include Amatriciana (pronounced Matriciana by Romans) on my list of Roman mother sauces, I feel a sense of obligation to write a few lines about the dish and give you my personal…
The Five Roman Mother Sauces: Part 1-Gricia
My inspiration for writing about food comes from the things that surround me and that I come into contact with every day. It could be a comment of a friend, a picture that someone texts me from Italy, or a conversation I strike with a coworker or restaurant guest-something that opens up a memory and…
Piergiorgio Nanni 