About This Book

This isn’t a book about “the best” of Rome. It’s a book about the real Rome. And I’m here to guide you through it, one bite at a time.

Here’s what’s inside: The book opens with a deep dive into Rome’s culinary past, spanning ancient banquets to contemporary kitchens and providing context that will change the way you see (and taste) the city’s most iconic dishes. Then come the recipes, drawn from home cooks, restaurant pros, and food artisans who live and breathe Roman food culture. Each one is introduced with a headnote that explains why it matters and what makes it unmistakably Roman. Scattered throughout are features that go beyond the plate: reflections on the fetishization of the cucina povera , the rise of the city’s urban dairy trade, even a look at the company building pizza ovens in Pigneto for local baking legends. At the end, you’ll find my essential guides to drinking, eating, and food shopping like a Roman, from the city’s best markets, bakeries, and pastry shops to its most beloved trattorie, wine bars, and gelaterie.

The chapters are divided by genre and courses to reflect the way we eat in Italy. After spending almost all of my adult life cooking and dining in Rome, I have fully adopted the multicourse daily feast. But to make this book even more fun and practical for those outside Italy, Rome is broken up into a thematic approach to (hopefully!) make it equally inviting to home cooks not bound to the traditional five-course meal of antipasto (starter), primo (pasta or soup), secondo (meat or fish), contorno (vegetable side dish), and dolce (dessert). I have also added tips throughout for pairing dishes in different chapters to create a whole meal.

We’re kicking things off with Fried Snacks and Starters, running the gamut from street foods to small plates you might encounter at a wine bar. From there, we roll into Pasta and Soup. Because Rome. This chapter is a close look at both the canonical Roman pasta dishes like carbonara and gricia and the lesser-known but no less beloved ones, like Rigatoni con la Pajata and fresh pasta variations you’ll want to make from scratch. I’ll tell you which shapes to use when it matters (tonnarellifor Cacio e Pepe, always!), but I also give swaps so you can cook with whatever’s lurking in the pantry. And if you’re ready to get your hands in some flour, I have fresh pasta dough recipes for you, from Gnocchi di Patate to Fettuccine . The chapter wouldn’t be complete without acknowledging warming soups like Stracciatella and Minestrone that sometimes stand in for pasta at the primo course.

The Fish, Meat, and Offal chapter explores Rome’s split personality when it comes to protein: part coastal, part carnivorous, and deeply in love with the quinto quarto (“the fifth quarter”). There’s Saltimbocca alla Romana and Pollo alla Cacciatora and plenty for the offal-curious (and the offal-devoted). If you’ve ever wanted to cook tripe, tongue, or intestines but didn’t know where to start, you’re in the right place. If that’s not your thing, don’t worry—there’s lamb, beef, and seafood, too.

Vegetables, Salads, and Sides proves that Romans, while they’d never say it out loud, are actually pretty plant-forward. Seasonal, bitter, boldly dressed vegetables are everywhere here: Pomodori a Mezzo , Carciofi alla Romana , and Verdure Ripassate in Padella wilted in garlic and oil. These dishes cut through the richness and bring balance to the table.

The Pizza and Bread chapter is all about Rome’s singular bakery culture. From Pizza Bianca and Pizza Rossa to Pane Casereccio , these are the carbs that built a city. Like most Roman baking, these recipes mainly use store-bought yeast and, with one exception, don’t require tending to a starter.

Desserts round things out with ricotta, eggs, and seasonal fruit taking center stage. Torta di Ricotta e Visciole , Maritozzi , and Pere Cotte are simple, satisfying, and deeply rooted in Roman ritual. You’ll find everyday dolcialongside holiday standouts.

In the Appendices, there’s a full breakdown of the city’s drinking culture, from acqua to aperitivo . Last, there are all the #ParlaPicks compiled into a quick guide for your own visit to Rome, from trattorie and pizzerie to the best places to shop for organic produce and artisan cheese.