A hundred years ago, Maccarese (north of Rome) was a large swamp, home to the Rospigliosi castle and where people died of malaria. After several failed attempts by Prince Rospigliosi, the swamp became public property, and finally, with the momentum of the twenty-year period, reclamation arrived, and Maccarese became a full-fledged agricultural enterprise.
It might seem like you're a complete no-no without a Cantabrian anchovy on your plate, but the true culinary experience you can have in Anzio is unforgettable. The Lazio coast always holds pleasant surprises!
I know that polenta isn't usually eaten in the hot season, but these April days have inspired me to prepare a dish featuring white polenta and fish.
We are at the end of artichoke season, and we still have a few days to enjoy this delicious flower, beautiful to look at and delicious to eat, but above all, one of the symbols of Roman and Ciociaria cuisine.
Ciceri e tria, or chickpeas and fried pasta, is a traditional dish from the Salento region of Apulia - Puglia, mainly prepared for the feast of Saint Joseph on March 19th.
I'm still homesick for Puglia, so I wanted to take another culinary journey to reminisce about its flavors. This time, I'm heading to the Ionian coast, specifically to Taranto, with its gnore mussels (black mussels in the local dialect), which are particularly prized.
Winter brings to mind ribollita (even if we're not Tuscan), and we respond with a delicious soup made with black cabbage, the prince of the winter vegetable garden in Ciociaria. We may not be as beautiful as the Tuscans, but we're certainly more authentic.
Today, a dish from a poor, rural Italy: dried chestnut soup. We know the importance of chestnuts in the diet of Italians living in the Apennine Mountains in the 1950s, and this soup helps us understand the essential nature of the cuisine.
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