The culinary journey that began with Umbria and Veneto, has arrived in the eternal city of Rome and its surrounding region of Latium. In Roma, Julia della Croce ventures from coast to countryside to reveal over 60 cherished recipes passed from generation to generation in this region rich with culinary tradition. While the area surrounding Rome exhibits both the traditions of the Greeks and the culinary refinements of the Etruscans, each of the five Roman provinces has maintained its own culture and culinary character. From the fresh seafood in the coastal province of Latina; to the rustic aged meats and sturdy cooking of the most northerly province of Rieti; to the simple, seasonal dishes of Viterbo known for its aromatic olive oils; to the handmade pastas and rich, savory meat sauces of the landlocked Frosinone province; and finally to the lusty cooking of Rome itself, this collection beautifully captures the authentic tastes of this region's legendary food. Della Croce also lists her favorite places to stay, fun and historical local festivals, and where to find authentic regional Italian cooking and wine classes for those planning a Roman adventure.
Julia della Croce is a journalist, author and teacher. She is regarded as a leading authority on Italian cooking and "one of the country's top-flight cookbook writers" - New York Newsday, 1995.
As a restaurant critic, book reviewer, syndicated columnist and correspondent her work has appeared in newspapers and magazines including The Los Angeles Times, The Washington Post, The Boston Globe, The New Yotk Times Magazine, The Chicago Sun-Times, The Chicago Tribune, COOK'S, New York Newsday, Food & Wine, COOK'S ILLUSTRATED, TIME (Canada) and Art & Antiques.
Julia della Croce is the author of 13 books, the latest are Italian Home Cooking and The Pasta Book. She has been broadcast extensively on American, Canadian and British radio and has made many appearances on national and regional television. She has also been featured on Italian and Japanese television.
The recognition she has received includes an award in 1992 by The James Beard Foundation distinguishing her as one of "America's Best Cooking Teachers." In 1993, she was honored for her contribution to Italian culinary literature at the Italian Embassy in Washington D.C. Her fourth book, The Vegetarian Table: Italy, was nominated for a James Beard Award in 1994. In 1999, she won the prestigious Diplome d'Honneur of France for the French language translation of her sixth book, La bonne cuisine italienne (Solar, Paris). In 2003, her book, Veneto, was nominated "Best Italian Cuisine Book" at the World Cookbook Awards in Spain.
Julia della Croce has lectured about the history of Italian cooking and culture for the Smithsonian Institution in Washington D.C., The Balch Institute for Ethnic Studies in Philadelphia, N.A.S.F.T in New York and San Diego, The New York Culinary Historians, the American Institute of Wine and Food, and other prestigious trade and educational institutions.
