From the savory splendor of crisply fried artichokes to the easy indulgence of spaghetti alla carbonara perfectly al dente, the cooking of Rome is every bit as glorious as the city’s breathtaking art and architecture. In a Roman Kitchen explores the delights of this rich culinary heritage with a spectacular tour of the markets, ingredients, and classic recipes of the Eternal City.

Jo Bettoja, founder of the world-renowned Roman cooking school Lo Scaldavivande, invites readers into her storied kitchen to share over 200 authentic recipes from Roman homes that are sophisticated, yet accessible. Here are the city’s classic signature dishes–Artichokes, Fava Beans, and Peas (La Vignarola); Eggplant with Uncooked Tomato Sauce; Spareribs and Sausages with Polenta; Roman Roast Suckling Pig; Pasta alla Carbonara; Baked Chicken Cutlets with Parmesan and Lemon; Hazelnut Semifreddo–along with select dishes from other regions of Italy that are popular in the homes and restaurants of Rome.

Bettoja begins with favorite Roman starters, such as Bresaola with Arugula and Parmesan Cheese, Fava Beans with Pecorino, and assorted crostini and antipasto salads. She recalls the grand meals of times gone by, including a couple of recipes for the famous Timballo, pasta and rich meat sauce baked in a pastry crust. But Bettoja also presents simple, quick recipes–no less Roman but designed for the contemporary Italian home, which is as pressed for time as homes are everywhere else in the world. In a Roman Kitchen also includes chapters on soups; fish and other seafood; chicken, beef, lamb, pork, and game; vegetables and salads; and desserts. And, of course, there’s an extra-large section on glorious pasta. Bettoja offers superb, authentic recipes for:

• Roman Tomato Sauce with Pasta
• Spaghetti with Gorgonzola and Mascarpone
• Fettucine with Peas and Prosciutto
• Bucatini in Tomato Sauce with Bacon and Hot Pepper

. . . and many more.

Through the accompanying text, Bettoja reveals the history and background of each recipe, and paints a wonderfully textured portrait of how people eat and entertain at the Roman table. Traditional Roman sayings and aphorisms are laced throughout the book–a delightful addition that gracefully captures the flavors and nuances of Roman culture. With striking halftone photographs of the city taken by top Italian photographer Paolo Destefanis, plus Bettoja’s personal insights on ingredients, utensils, and more, this book is a delicious ode to the gustatory pleasures of one of the world’s best-loved cities.

About the Author

JO BETTOJA is a highly respected culinary author and teacher who ran the world-renowned Lo Scaldavivande cooking school in Rome for over ten years. She is the author of Southern Italian Cooking: Family Recipes from the Kingdom of the Two Sicilies and coauthor of Italian Cooking in the Grand Tradition. Her recipes have been featured in the New York Times and in magazines such as Food & Wine, Travel & Leisure, Diversion, McCalls, and Town & Country.