Oretta Zanini De Vita 
Popes, Peasants, and Shepherds 
Recipes and Lore from Rome and Lazio

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of
Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

Содержание

Foreword by Ernesto Di Renzo

Translator’s Preface by Maureen B. Fant

Acknowledgments


Introduction


The Agrarian Landscape of the Campagna Romana

The Tiber and Fish in Popular Cooking

Water and Aqueducts

Mills on the Tiber: Bread and Pasta in Rome

Rome and Its Gardens

Sheep, Shepherds, and the Pastoral Kitchen

Roads and Taverns

Fairs and Markets

Roman Carnival

The Jewish Kitchen of the Roman Ghetto

The Papal Table

Giuseppe Gioacchino Belli, Poet of the Roman Kitchen

Hollywood on the Tiber

Traditional Sweets

Olives

Etruscan Lands: Viterbo and Tuscia

Sabina, Land of Olive Trees and Hill Towns

From the Castelli to the Ciociaria

Buffalo Country: The Pontine Marshes

Coastal Lazio and the Sea

Recipes

Thoughts on the Interpretation of Italian Recipes

Primi piatti • First Courses

Secondi piatti • Main Dishes

Verdure e legumi • Vegetables and Legumes

Sfizi • Savories

Condimenti • Sauces and Condiments

Dolci • Sweets


Glossary of Terms and Ingredients

Notes

General Index

Recipe Index

Об авторе

Oretta Zanini De Vita is a distinguished Italian food historian. She is the author of more than forty books on Italian food and its traditions, including Encyclopedia of Pasta (UC Press).