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Two American women living in Rome celebrate the city’s lost recipes and contemporary innovations and share dishes and stories that only a fully versed Rome dweller could know—until now!
Tasting Rome by Katie Parla and Kristina Gill
FOR IMMEDIATE RELEASE
CONTACT:
Anna Mintz
Clarkson Potter
amintz@penguinrandomhouse.com
212.572.6186
Two American women living in Rome celebrate the city’s lost recipes and contemporary innovations and share dishes and stories that only a fully versed Rome dweller could know—until now!
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TASTING ROME
Fresh Flavors and Forgotten Recipes from an Ancient City
by Katie Parla & Kristina Gill
Foreword by Mario Batali
Speakeasies, ten-table restaurants, and street food stalls may not be what first come to mind when you think of Rome, but these new realities have joined the traditional bars and trattorias of the Italian capital as bastions of great food and drink. The cucina romana, Roman cuisine, is defined by local flavors, and recently the city’s food has been evolving to offer a growing number of variations on tradition. In this spirit, the beautifully photographed Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (Clarkson Potter/Publishers | March 29, 2016 | $30.00 | Hardcover) provides a complete picture of the Italian capital and its food, which many love but few know completely.
In sharing Rome’s celebrated traditional dishes, innovative street foods, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill showcase the city’s allure and uncover its highly evolved food culture—a culmination of 2,000 years of history. Their recipes acknowledge the foundations of Roman cuisine while demonstrating how it has transitioned to the variations found today, ranging from genuine classics to the fascinating but largely undocumented Sephardic Jewish fare to centuries-old offal preparations, and much more. Sample recipes featured in Tasting Rome include:
- SNACKS, STARTERS, AND STREET FOOD: Rice Croquettes with Pecorino Romano and Black Pepper; Fried Mozzarella with ’Nduja; Deep-Fried Shredded Beef Meatballs
- CLASSICS AND VARIATIONS: Carbonara; Vito Bernabei’s Porchetta; Summertime Amatriciana
- CUCINA EBRAICA: Honey-Soaked Matzo Fritters; Spicy Fish with Couscous; Chicken Meatballs in White Wine Sauce
- QUINTO QUARTO: Beef Tongue in Salsa Verde; Tripe with Tomato Sauce, Mint, and Pecorino; Braised Oxtail
- VERDURE: Baked Tomatoes Stuffed with Rice; Fennel, Radicchio, and Pear Salad; Romanesco Custard
- BREAD AND PIZZA: Sheet Pan Pizza, Two Ways; Thin Crust Roman-Style Pizza (with four variations); Bread with Fennel Pollen and Poppy Seeds
- SWEETS: Peach and Wine Sorbet; Sweet Buns with Whipped Cream; Sheep’s-Milk Ricotta Cheesecake
- DRINKS: Roman Martinez; Bay Laurel Digestif; Co. So.’s Carbonara Sour
Studded with engaging narrative features and gorgeous photography that highlight the food as well as Rome itself, this book transports readers and will immediately inspire home cooks and armchair travelers alike to start cooking the Roman way.
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ABOUT THE AUTHORS:
KATIE PARLA moved to Rome in 2003 after graduating from Yale. She holds a sommelier certificate and a master’s degree in Italian gastronomic culture. Katie has written about restaurants, drinks, and food culture for more than a decade, and her writing and recipes have appeared in the New York Times, Saveur, Food & Wine, and Australian Gourmet Traveller. She is the author or National Geographic’s Walking Rome, two mobile dining apps, and the Saveur-nominated food and travel blog KatieParla.com/blog. She often appears as a Rome expert on the History Channel, Travel Channel, and the university lecture circuit.
KRISTINA GILL is the food and drinks editor at DesignSponge.com, a home and lifestyle site with over 1.2 million readers per month. Her original recipes, and those she hand-selects from celebrated authors, chefs, and readers, have appeared weekly as the “In the Kitchen with” column since 2007. She is also a food and travel photographer. Kristina transferred to Rome in 1999 after earning her BA from Stanford and her MA from Johns Hopkins SAIS.
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TASTING ROME
Fresh Flavors and Forgotten Recipes from an Ancient City
By Katie Parla and Kristina Gill
Clarkson Potter/Publishers
On sale March 29, 2016
$30.00 hardcover | ISBN 978-0-8041-8718-3
www.TastingRomeCookbook.com