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The Roads to Rome: A Cookbook Hardcover – Illustrated, November 3, 2020
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About the Author
Italian-born chef Paolo Vitaletti is the co-founder of Appia with Jarrett Wrisley in Bangkok. As a team, they operate a farm outside of Rome where they will open an inn and restaurant. Paolo also owns Peppina, Bangkok's best Neapolitan pizzeria.
- Publisher : Clarkson Potter; Illustrated edition (November 3, 2020)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 1984822322
- ISBN-13 : 978-1984822321
- Item Weight : 3.55 pounds
- Dimensions : 8.51 x 1.16 x 11.15 inches
- Best Sellers Rank: #151,816 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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We are so impressed by the beauty and thoughtful presentation.
It's so wonderfully put together.
I am planning to buy more for holiday gifts this year, and we are now daydreaming about visiting our farmer's market so we can re-create the dishes.
Overall I am very pleased with my purchase and highly recommend.
Having spent time in the areas covered by this book, I must admit I am impressed with how thorough and thoughtfully it’s chronicled. The artisans, farmers, butchers, fisherman, grandmothers, as well as the authors, share a passion for the various Italian areas and it seeps through every page. There is an intense appreciation for the craft, process, and honoring all of those trade routes that are still there if you peel back the layers. The photographs are beautiful and offer a glimpse into the bucolic hills, Amalfi lemons, fresh pasta, sun ripened produce, and the particular way the light shines in Italy that enhances everything it touches.
While I unfortunately wasn’t able to get Amalfi lemons, I cannot resist anything lemon so I gravitated towards the Spaghetti Al Limone Amalfitano and Cappuccino Limone. Distinctly different, but the lemons simply shine. My other favorite is the Parmigiana di Melanzane, which is a fair amount of work, but like a trip to Italy. This is my favorite Italian dish and it’s spot on to sitting in a little trattoria. Since I unfortunately cannot plan to travel right now, I’m glad to have recipes to cook. I would have liked more desserts / dolci to be included, but it probably would have been a tome of a book.
The Roads to Rome is excellent for anyone who enjoys the slow process, appreciates trades and has an interest in delving deeper into the incredible food regions surrounding Rome. Since this is extremely authentic it does include some things that aren’t as prevalent in the United States where I live (rabbit, chicken giblet, cuttlefish, escarole, pheasant, veal sweet breads, tripe, agretti...) but rest assured there are plenty of fresh pastas, easy to grow or procure vegetables, and an array of cheeses also within. I’m looking forward to sourcing colatura di alici - the famed Italian fish sauce.
If you enjoy arm chair travel, artisan crafting food, and cultural history while cooking, this is the perfect book for you. The recipes aren't overly fussy and my results have been excellent. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.
I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.