Croce, Julia Della. Roma: Authentic Recipes from In and Around the Eternal City. Chronicle Books, 2004.
Reason read: Having just come back from Rome, a coworker gave this to me as a gift.
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 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.
As an aside, I liked the phrase “an aggressive use of pepper” but it had me wondering exactly how much constituted “aggressive” in Croce’s eyes.
Book trivia: The gorgeous photographs within Roma were shot by Paolo Destefanis.
Author fact: I only have this one cookbook by Julia Croce. Probably because I am not a huge fan of Italian cuisine. I am a huge fan of Chronicle Books, though. I have several cookbooks from them.
As an aside, while I was in Rome for ten days I had the privilege of staying with a Roman family in the Laurentino district. On New Year’s Eve, my host cooked an elaborate ten course meal that included pasta, fish, salad, and bread. The last dish (served at 1:30am) was a lentil-sausage stew. The sausage rounds symbolized coins of wealth in the coming year. It was really delicious.
~*LunaSea*~ 