our Italian Cooking
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The Roman Green Broccolo, with the characteristic pointed shape.
The Cimaroli Artichokes, already cleaned.
The Black Cabbage used in the Tuscan Ribollita soup.
A scene that may soon disappear. An old lady selling “Odori” (the Roman herbs), cleans Cicory. Cicory grows wild in the Roman Countryside, and makes a wonderful salad and vegetable side dish.
The fish section of Campo de’ Fiori with a fresh Sicilian Swordfish.
Mauro, the funniest spice and dried herb merchant.
Buying asparagus and puntarelle. The stems of Catalogna Cicory are sliced and prepared with anchovy sauce to make a wonderful savory salad.
Terracotta pottery, the best for soups.
An unusually large Mortadella.
A small elegant grocery store.
The window of the famous bakery “Boccione” Limentani in the Jewish quarter.
Two nice ladies prepare by hand all day in the back of the store the traditional Jewish cakes.
Traditional Roman Jewish cake of candied fruit and nuts.
Traditional Roman Jewish Ricotta cake.
Giggetto, one of the most famous and one of the best “trattoria” in Rome.
“Il Signor Sergio” cleans artichokes for the crowd of clients of Giggetto.
After so much walking, lunch finally, and a glass of fresh Frascati wine.
A sumptuous dish of “Fritto Misto”: Artichokes Jewish Style, salt cod, zucchini and zucchini flowers.
When I go back to Rome I am not an ordinary tourist, and Rome is not an ordinary city. I lived most of my life among the grandiosity of the churches, the fountains and the monuments. When I visit I need to immerse myself again in the irresistible atmosphere of the Eternal City. One of my preferred spots is Campo de’ Fiori, the oldest and most colorful farmer’s market. Please join me and my sister in this short excursion.
Small piazzetta in the Jewish quarter