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Simple Food, Alla Romana

By Kimberly Y. Masibay Fine Cooking Issue 66
Photo: Scott Phillips
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You don’t have to travel to the Eternal City to eat as the Romans do. Just buy the freshest, tastiest ingredients possible, get out a pasta pot and a skillet, and then let your ingredients run the show. You’ll find all the guidance you need in Suzanne Dunaway’s delightful new book Rome at Home ($29.95). An American with an insider’s knowledge of Rome, she offers a trove of thoughtfully written recipes that can be put together in the time it takes to boil water for pasta.

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Fine Cooking Magazine - June/July 2020

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