Browsing by Category: Gastronomic Traditions

Beck’s famous carbonara-stuffed pasta, a concept widely copied in Rome.

Italy’s tastemakers reacted to a recent political gaffe with a conference at Eataly Roma today. The nation’s top chefs met with Italy’s Culture and Tourism Minister Massimo Bray to talk about the challenges they face and to seek government intervention in promoting their industry. The talk was (more…)

Fulvio Marino of Mulino Marino with Bonci at his pizza course.

Rome’s eating dining culture is perhaps known for naval gazing rather than innovation and many local attempts to modernize the city’s cuisine either fall flat or feel forced. There are some recent exceptions to this rule, some of (more…)

I never used to have a problem with public speaking. I owned the stage back in high school when I was in student council (no, I am not ashamed to admit that I peaked in the 1990s). Then again, I used to practice my speeches. I should start doing that again. I just got home from presenting (more…)

Mantı, which are sometimes described as Turkish ravioli, are pinched dumplings filled with meat. They are a specialty of Kayseri, a city in central Anatolia near Cappadocia, and are serve slathered in garlic and yogurt, then drizzled with melted butter. If this sounds like the perfect food, it kind of is— (more…)

Lamb tongue pastrami sandwich at Romeo, part of the nascent gourmet sandwich trend.

In the spirit of last week’s “Some Myth’s About Rome The Need To Die”, I present a post dedicated to revealing 21st century Roman food culture. This is loosely based on a lecture I did yesterday at Temple University’s Rome campus for Professor Shara Wasserman’s Contemporary Rome class. (more…)