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: Roman cuisine
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 