First Courses Soups Mantis shrimp passatelli I love mantis shrimp, even though they are a bit laborious to clean. In winter, when they are at their peak in fishing, you can... 6 January 2025 50 by Ilaria Barisi
Appetizers Baked zucchini flowers As a Roman the zucchini flowers has to be fried…however, sometimes you want to make something simpler or faster or dietetic. This is a typical... 5 July 2024 173 by Ilaria Barisi
Cakes Desserts Putizza This wonderful, medieval, Easter dessert unites Slovenia with Gorizia and Trieste. Grandma often told me about it, but she never did make it. The first... 25 March 2024 217 by Ilaria Barisi
Appetizers Beef, mutton and pork Second Courses Fried Meatballs with Raisins and Pine Nuts This recipe is freely taken from a book by a Roman chef, Arcangelo Dandini. He makes it with boiled beef and veal, but I never... 1 January 2024 209 by Ilaria Barisi
Main dishes Mushroom and bean veggie burger I am trying to reduce the consumption of animal meat as much as possible. Some recipes are so good I don’t feel like it’s a... 26 June 2023 288 by Ilaria Barisi
Appetizers Crispy fried mozzarella Roman fried food is legendary. Nowadays, chip shops are rare and the restaurants or taverns that serve them are as rare as pandas. It’s a... 10 April 2023 460 by Ilaria Barisi
Appetizers Potato croquettes Potato croquettes are made with eggs and potatoes, then breaded, fried, and served as an appetizer or side dish. The shape can vary a lot:... 13 February 2023 348 by Ilaria Barisi
Chicken and rabbit Second Courses Cordon bleu The history of this recipe remains mysterious. Some say it was invented by Duke Gonzaga of Nevers, warden of the kitchens of the King Louis... 8 January 2023 407 by Ilaria Barisi
Appetizers Authentic Roman Supplì “on the phone” In Rome, the supplì is an institution, albeit one that’s not very ancient. According to some, the term derives from the French “surpris”, a legacy... 18 July 2022 366 by Ilaria Barisi
Side dishes Artichokes and potatoes One of my favorite teachers at cooking school was chef Andrea Palmieri, who owns a lovely restaurant in Via Pò. A kind, nice, cheerful man... 28 February 2022 646 by Ilaria Barisi
