See Rome through the windows of the kitchen in Popes, Peasants, and Shepherds, which is equal parts history and cook book. Learn about origins of dishes like coda alla vaccinara before flipping to the preparation instructions to create it yourself. Here you will discover the cultural history of olives, aqueducts, and the chefs of the papacy, alongside over 200 classically Roman recipes.
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. Including more than 250 authentic, easy-to-follow recipes, [Popes, Peasants, and Shepherds] leads readers on an exhilarating journey[.]
Editor, The Art of Eating