Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio

Overview

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 ...

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Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio

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Overview

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.

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Editorial Reviews

From the Publisher

"Excellent, witty. . . . Not to be confused with your everyday cookbook. . . . It is a keeper for my own kitchen."--A Traveler's Library
A Traveler's Library - Vera Marie Badertscher
“Excellent, witty. . . . Not to be confused with your everyday cookbook. . . . It is a keeper for my own kitchen.”
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Product Details

  • ISBN-13: 9780520271548
  • Publisher: University of California Press
  • Publication date: 3/26/2013
  • Series: California Studies in Food and Culture , #42
  • Pages: 322
  • Sales rank: 801,079
  • Product dimensions: 6.00 (w) x 9.00 (h) x 1.40 (d)

Meet the Author

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).

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Table of Contents

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

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