A Guide to Roman Artichokes
Anyone visiting Rome between Christmas and Easter would be a fool not to eat some local artichokes. Whether you opt for them fried, braised, tossed with pasta or raw in a salad, artichokes are one of the highlights of this period of the year and a sure sign that spring is on its way.
Porchetta: What is it? (And where should you eat it?)
In Rome there exists a delicious thing and that thing is called porchetta. A large, deboned piece of pork seasoned with salt and herbs before being slow-roasted to create a crispy skin exterior and moist, aromatic meat within, porchetta is a little piece of heaven for meat-lovers.
A Guide to Rome’s Top Food Markets
In spite of the gradual influx of supermarkets, commercialisation and modern changes in culture and habits, Rome still has several authentic neighbourhood food markets which provide a welcome respite from the crowds and transport you into the rhythm of daily life in Rome.
by Kate Zagorski
A Guide to Italian Prosciutto Crudo
The word ‘prosciutto’ simply means ham in Italian and may be with ‘crudo’ (dry-cured) or ‘cotto’ (cooked). Generally, the word denotes the cured variety, the production of which dates back to ancient times, when the process of salting and drying was used to preserve meat. Nowadays there are many types of prosciutto, ranging from salty to sweet, from delicately smooth to more robust textures.
By Kate Zagorski
What you should buy at the market in Rome in springtime
Following the seasons is the best way to guarantee freshness, flavour and value when shopping for food in Rome. The beginning of spring in Rome is a wonderful time for fresh vegetables at the city’s produce markets. The tail end of the colder months means that the winter favourites linger on, while the start of the new season brings with it the bright, vibrant taste of longer, sunnier days.
Traditional Roman recipe for mozzarella-stuffed fried zucchini blossoms
Zucchini blossoms are a gift of nature and Roman zucchini, the ones in the picture, are simply to die for. When they are in season during the summer, local markets overflow with these gorgeous, bright yellow flowers. Romans have a very special way of cooking them and we are sharing the recipe: Mozzarella-stuffed fried zucchini blossoms.
Bruschetta the Italian apetizer
Toasted piece of bread and a wild imagination. That is all it takes to enjoy bruschetta!