our Italian Cooking
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We can trace history to explain the many aspects of Roman cooking. First, we have to point out that trying to date contemporary dishes back to ancient Roman times is merely an exercise. There is no continuity between Roman food then and now. The fall of the Roman Empire happened gradually between the third and fifth century AD. The destruction of the Ostrogoth kingdom by the Huns in Eastern Europe generated a chain reaction.
The people settled at the eastern boundaries of the Roman Empire saw their only way of escape as westward in the direction of the Roman territories. Rome, in the midst of economic crisis, civil wars, and headed by weak and inept emperors, was unable to stop the invasions, and before long would succumb to the barbarians. Raided by bands of marauders, the Roman Empire no longer existed.
Carl Bloch, Osteria. Born in Denmark in 1834, Carl Bloch resided in Rome for about six years.
All the Roman dishes featured in Anna Maria’s Open Kitchen
Alfredo, and who on earth was he?
Roman cooking reflects the melting pot of races and traditions that have contributed to Rome. Roman cooking is very versatile. Its repertoire includes delicate gourmet dishes like the Saltimbocca and robust dishes like the Garofolato, a meat stewed in tomato with cloves.
DINING IN ROME:
A Roman Menu
Spaghetti alla Amatriciana
Spaghetti with Tomato and Bacon
Veal Scaloppini with Prosciutto and Sage
Carciofi alla Romana
Artichokes Roman Style
Crostata di Marmellata