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RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing high ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter. INVOLTINI ALLA PIAZZETTA: A RECIPE FOR EASTER FROM THE Involtini alla Piazzetta. In a medium bowl, whisk together the eggs, pecorino, mint, salt, and pepper. Heat 2 tablespoons of the olive oil in a small nonstick skillet over low heat. When the oil begins to shimmer, add the egg mixture to the skillet. Using a wooden spoon, stir a few times, moving from the outside of the pan toward thecenter.
RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. CEDRATA, A STRANGE AND REFRESHING BEVERAGE Cedrata, A Strange and Refreshing Beverage. Last week I was introduced to a new (to me) and exciting beverage: cedrata, a syrupy sweet bottled drink made from the cedro (citron or etrog). These large yellow citrus fruits are native to the Middle East and were brought to KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing high ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter. INVOLTINI ALLA PIAZZETTA: A RECIPE FOR EASTER FROM THE Involtini alla Piazzetta. In a medium bowl, whisk together the eggs, pecorino, mint, salt, and pepper. Heat 2 tablespoons of the olive oil in a small nonstick skillet over low heat. When the oil begins to shimmer, add the egg mixture to the skillet. Using a wooden spoon, stir a few times, moving from the outside of the pan toward thecenter.
RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. CEDRATA, A STRANGE AND REFRESHING BEVERAGE Cedrata, A Strange and Refreshing Beverage. Last week I was introduced to a new (to me) and exciting beverage: cedrata, a syrupy sweet bottled drink made from the cedro (citron or etrog). These large yellow citrus fruits are native to the Middle East and were brought toROME WALKING TOURS
Field of Mars (3 hours) The Campus Martius,or Field of Mars, was a vast area of Ancient Rome, an area of importance that was demonstrated through the building of temples, baths, and commemorative structures like the Ara Pacis.The current day Field of Mars designates an area of Rome’s historic center with well-known sites such as the Pantheon, Campo de’ Fiori, and Piazza Navona, as well asPIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. LISTEN TO THE LATEST GOLA PODCAST EPISODES AND BECOME A Listen to the Latest Gola Podcast Episodes and Become a Patron! On a sweltering day in August 2018, Dr. Danielle Callegari and I launched the Gola podcast on Italian food and how it connects to history, culture, and society. Since then, it has been a never ending joy to connect with Danielle, who is truly the smartest human, to spotlightthemes
FLAVIO AL VELAVEVODETTO'S PASTA SECRETS REVEALED Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced local dishes.. His secret for pasta classics like Cacio e Pepe RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way.TURKISH BREAKFAST
The residents of the great state of New Jersey do so many things so well. For example, we are very good at fitting 1,175 people on one square mile of land, we excel at spoon collecting (Don’t believe me? Check out the Lambert Castle Museum), and we make a damn good breakfast. Accordingly, my expectations EU LIFTS VEAL PAJATA BAN Offal lovers of the world rejoice! Yesterday, the European Union lifted a 14-year ban prohibiting the sale of veal pajata (the intestines of suckling calves) and other internal bovine organs, a prohibition passed in the wake of Mad Cow Disease.Rigatoni co la pajata (veal intestines cooked with tomato sauce and served with rigatoni and Pecorino Romano) and pajata alla piastra (seared SPAGHETTI ALLA CARBONARA The spaghetti alla carbonara was excellent: the pasta was perfectly al dente, the guanciale was salty and cripsy, and the eggy condiment was pleasantly light (or so I convinced myself). Al Pompiere. Via di Santa Maria de’ Calderari, 38 – Rome. Katie Parla 2016-01-07T03:39:42+01:00.TASTING ROME
Talia Baiocchi. “Tasting Rome is not just a cookbook! Katie and Kristina pack in history and culture into the story of Rome’s rich and delicious food history. Their narrative draws on the ancient, creative, and progressive interpretation of an Italian regional style, all of which are timeless and continue to be relevant, fundamental,and
BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing high ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter. INVOLTINI ALLA PIAZZETTA: A RECIPE FOR EASTER FROM THE Involtini alla Piazzetta. In a medium bowl, whisk together the eggs, pecorino, mint, salt, and pepper. Heat 2 tablespoons of the olive oil in a small nonstick skillet over low heat. When the oil begins to shimmer, add the egg mixture to the skillet. Using a wooden spoon, stir a few times, moving from the outside of the pan toward thecenter.
RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. CEDRATA, A STRANGE AND REFRESHING BEVERAGE Cedrata, A Strange and Refreshing Beverage. Last week I was introduced to a new (to me) and exciting beverage: cedrata, a syrupy sweet bottled drink made from the cedro (citron or etrog). These large yellow citrus fruits are native to the Middle East and were brought to KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing high ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter. INVOLTINI ALLA PIAZZETTA: A RECIPE FOR EASTER FROM THE Involtini alla Piazzetta. In a medium bowl, whisk together the eggs, pecorino, mint, salt, and pepper. Heat 2 tablespoons of the olive oil in a small nonstick skillet over low heat. When the oil begins to shimmer, add the egg mixture to the skillet. Using a wooden spoon, stir a few times, moving from the outside of the pan toward thecenter.
RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. CEDRATA, A STRANGE AND REFRESHING BEVERAGE Cedrata, A Strange and Refreshing Beverage. Last week I was introduced to a new (to me) and exciting beverage: cedrata, a syrupy sweet bottled drink made from the cedro (citron or etrog). These large yellow citrus fruits are native to the Middle East and were brought toROME WALKING TOURS
Field of Mars (3 hours) The Campus Martius,or Field of Mars, was a vast area of Ancient Rome, an area of importance that was demonstrated through the building of temples, baths, and commemorative structures like the Ara Pacis.The current day Field of Mars designates an area of Rome’s historic center with well-known sites such as the Pantheon, Campo de’ Fiori, and Piazza Navona, as well asPIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. LISTEN TO THE LATEST GOLA PODCAST EPISODES AND BECOME A Listen to the Latest Gola Podcast Episodes and Become a Patron! On a sweltering day in August 2018, Dr. Danielle Callegari and I launched the Gola podcast on Italian food and how it connects to history, culture, and society. Since then, it has been a never ending joy to connect with Danielle, who is truly the smartest human, to spotlightthemes
FLAVIO AL VELAVEVODETTO'S PASTA SECRETS REVEALED Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced local dishes.. His secret for pasta classics like Cacio e Pepe RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way.TURKISH BREAKFAST
The residents of the great state of New Jersey do so many things so well. For example, we are very good at fitting 1,175 people on one square mile of land, we excel at spoon collecting (Don’t believe me? Check out the Lambert Castle Museum), and we make a damn good breakfast. Accordingly, my expectations EU LIFTS VEAL PAJATA BAN Offal lovers of the world rejoice! Yesterday, the European Union lifted a 14-year ban prohibiting the sale of veal pajata (the intestines of suckling calves) and other internal bovine organs, a prohibition passed in the wake of Mad Cow Disease.Rigatoni co la pajata (veal intestines cooked with tomato sauce and served with rigatoni and Pecorino Romano) and pajata alla piastra (seared SPAGHETTI ALLA CARBONARA The spaghetti alla carbonara was excellent: the pasta was perfectly al dente, the guanciale was salty and cripsy, and the eggy condiment was pleasantly light (or so I convinced myself). Al Pompiere. Via di Santa Maria de’ Calderari, 38 – Rome. Katie Parla 2016-01-07T03:39:42+01:00.TASTING ROME
Talia Baiocchi. “Tasting Rome is not just a cookbook! Katie and Kristina pack in history and culture into the story of Rome’s rich and delicious food history. Their narrative draws on the ancient, creative, and progressive interpretation of an Italian regional style, all of which are timeless and continue to be relevant, fundamental,and
BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate. ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. INVOLTINI ALLA PIAZZETTA: A RECIPE FOR EASTER FROM THE Involtini alla Piazzetta. In a medium bowl, whisk together the eggs, pecorino, mint, salt, and pepper. Heat 2 tablespoons of the olive oil in a small nonstick skillet over low heat. When the oil begins to shimmer, add the egg mixture to the skillet. Using a wooden spoon, stir a few times, moving from the outside of the pan toward thecenter.
RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate. ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00. INVOLTINI ALLA PIAZZETTA: A RECIPE FOR EASTER FROM THE Involtini alla Piazzetta. In a medium bowl, whisk together the eggs, pecorino, mint, salt, and pepper. Heat 2 tablespoons of the olive oil in a small nonstick skillet over low heat. When the oil begins to shimmer, add the egg mixture to the skillet. Using a wooden spoon, stir a few times, moving from the outside of the pan toward thecenter.
RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on theROME WALKING TOURS
Field of Mars (3 hours) The Campus Martius,or Field of Mars, was a vast area of Ancient Rome, an area of importance that was demonstrated through the building of temples, baths, and commemorative structures like the Ara Pacis.The current day Field of Mars designates an area of Rome’s historic center with well-known sites such as the Pantheon, Campo de’ Fiori, and Piazza Navona, as well asPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate.ARANCINA BOMBA
Arancina Bomba. The Arancina Bomba is a fried rice ball bomb. Imagine a softball-sized wad of rice packed with meat and peas, rolled in bread crumbs and deep fried to a golden hue. The name could not be more appropriate, as in Italian bomba is a word used to describe something heavy and fattening. For example, “that sack of mozzarellafilled
WHERE TO EAT AND DRINK IN NAPLES I am shamelessly obsessed with Naples and I want to eat and drink everything in the city always, forever. Since moving to Rome in 2003, I have spent a great deal of time exploring nearby Naples, writing guide books, filming several episodes of “Cities of the Underworld”, and generally researching food and drinks. FLAVIO AL VELAVEVODETTO'S PASTA SECRETS REVEALED Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced local dishes.. His secret for pasta classics like Cacio e Pepe MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing highİÇLI KÖFTE
İçli köfte is the Turkish name for the deep fried, bulgur wheat sheathed meatball served throughout Turkey and the Levent. The exterior crust acts the vessel within which minced meat, onions and spices cook, their delicate flavors blending together inside their starchy container. On Saturday night I had içli köfte at Hamdi in Istanbul’s Eminönü RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. CEDRATA, A STRANGE AND REFRESHING BEVERAGE Cedrata, A Strange and Refreshing Beverage. Last week I was introduced to a new (to me) and exciting beverage: cedrata, a syrupy sweet bottled drink made from the cedro (citron or etrog). These large yellow citrus fruits are native to the Middle East and were brought to BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate. ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00.RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. STEFANO CALLEGARI'S CACIO E PEPE PIZZA Stefano Callegari, Rome’s premier pizza innovator, relies on surprising techniques to craft creative pies like cacio e pepe pizza. For this super savory pizza, he draws on the main components of the popular pasta dish cacio e pepe (Pecorino Romano cheese and black pepper), which he liberally applies to a dough base. RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate. ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00.RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. STEFANO CALLEGARI'S CACIO E PEPE PIZZA Stefano Callegari, Rome’s premier pizza innovator, relies on surprising techniques to craft creative pies like cacio e pepe pizza. For this super savory pizza, he draws on the main components of the popular pasta dish cacio e pepe (Pecorino Romano cheese and black pepper), which he liberally applies to a dough base. RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on theROME WALKING TOURS
Field of Mars (3 hours) The Campus Martius,or Field of Mars, was a vast area of Ancient Rome, an area of importance that was demonstrated through the building of temples, baths, and commemorative structures like the Ara Pacis.The current day Field of Mars designates an area of Rome’s historic center with well-known sites such as the Pantheon, Campo de’ Fiori, and Piazza Navona, as well as MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing highARANCINA BOMBA
Arancina Bomba. The Arancina Bomba is a fried rice ball bomb. Imagine a softball-sized wad of rice packed with meat and peas, rolled in bread crumbs and deep fried to a golden hue. The name could not be more appropriate, as in Italian bomba is a word used to describe something heavy and fattening. For example, “that sack of mozzarellafilled
WHERE TO EAT AND DRINK IN NAPLES I am shamelessly obsessed with Naples and I want to eat and drink everything in the city always, forever. Since moving to Rome in 2003, I have spent a great deal of time exploring nearby Naples, writing guide books, filming several episodes of “Cities of the Underworld”, and generally researching food and drinks. FLAVIO AL VELAVEVODETTO'S PASTA SECRETS REVEALED Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced local dishes.. His secret for pasta classics like Cacio e PepeİÇLI KÖFTE
İçli köfte is the Turkish name for the deep fried, bulgur wheat sheathed meatball served throughout Turkey and the Levent. The exterior crust acts the vessel within which minced meat, onions and spices cook, their delicate flavors blending together inside their starchy container. On Saturday night I had içli köfte at Hamdi in Istanbul’s Eminönü RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. SPAGHETTI ALLA CARBONARA The spaghetti alla carbonara was excellent: the pasta was perfectly al dente, the guanciale was salty and cripsy, and the eggy condiment was pleasantly light (or so I convinced myself). Al Pompiere. Via di Santa Maria de’ Calderari, 38 – Rome. Katie Parla 2016-01-07T03:39:42+01:00. CEDRATA, A STRANGE AND REFRESHING BEVERAGE Cedrata, A Strange and Refreshing Beverage. Last week I was introduced to a new (to me) and exciting beverage: cedrata, a syrupy sweet bottled drink made from the cedro (citron or etrog). These large yellow citrus fruits are native to the Middle East and were brought to BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate. ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00.RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. STEFANO CALLEGARI'S CACIO E PEPE PIZZA Stefano Callegari, Rome’s premier pizza innovator, relies on surprising techniques to craft creative pies like cacio e pepe pizza. For this super savory pizza, he draws on the main components of the popular pasta dish cacio e pepe (Pecorino Romano cheese and black pepper), which he liberally applies to a dough base. RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate. ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00.RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. STEFANO CALLEGARI'S CACIO E PEPE PIZZA Stefano Callegari, Rome’s premier pizza innovator, relies on surprising techniques to craft creative pies like cacio e pepe pizza. For this super savory pizza, he draws on the main components of the popular pasta dish cacio e pepe (Pecorino Romano cheese and black pepper), which he liberally applies to a dough base. RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on theROME WALKING TOURS
Field of Mars (3 hours) The Campus Martius,or Field of Mars, was a vast area of Ancient Rome, an area of importance that was demonstrated through the building of temples, baths, and commemorative structures like the Ara Pacis.The current day Field of Mars designates an area of Rome’s historic center with well-known sites such as the Pantheon, Campo de’ Fiori, and Piazza Navona, as well as MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing highARANCINA BOMBA
Arancina Bomba. The Arancina Bomba is a fried rice ball bomb. Imagine a softball-sized wad of rice packed with meat and peas, rolled in bread crumbs and deep fried to a golden hue. The name could not be more appropriate, as in Italian bomba is a word used to describe something heavy and fattening. For example, “that sack of mozzarellafilled
WHERE TO EAT AND DRINK IN NAPLES I am shamelessly obsessed with Naples and I want to eat and drink everything in the city always, forever. Since moving to Rome in 2003, I have spent a great deal of time exploring nearby Naples, writing guide books, filming several episodes of “Cities of the Underworld”, and generally researching food and drinks. FLAVIO AL VELAVEVODETTO'S PASTA SECRETS REVEALED Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced local dishes.. His secret for pasta classics like Cacio e PepeİÇLI KÖFTE
İçli köfte is the Turkish name for the deep fried, bulgur wheat sheathed meatball served throughout Turkey and the Levent. The exterior crust acts the vessel within which minced meat, onions and spices cook, their delicate flavors blending together inside their starchy container. On Saturday night I had içli köfte at Hamdi in Istanbul’s Eminönü RECIPE: ABBACCHIO ALLA ROMANA Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher (shout out to Roberto Liberati) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way. SPAGHETTI ALLA CARBONARA The spaghetti alla carbonara was excellent: the pasta was perfectly al dente, the guanciale was salty and cripsy, and the eggy condiment was pleasantly light (or so I convinced myself). Al Pompiere. Via di Santa Maria de’ Calderari, 38 – Rome. Katie Parla 2016-01-07T03:39:42+01:00. CEDRATA, A STRANGE AND REFRESHING BEVERAGE Cedrata, A Strange and Refreshing Beverage. Last week I was introduced to a new (to me) and exciting beverage: cedrata, a syrupy sweet bottled drink made from the cedro (citron or etrog). These large yellow citrus fruits are native to the Middle East and were brought to BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00.ARANCINA BOMBA
Arancina Bomba. The Arancina Bomba is a fried rice ball bomb. Imagine a softball-sized wad of rice packed with meat and peas, rolled in bread crumbs and deep fried to a golden hue. The name could not be more appropriate, as in Italian bomba is a word used to describe something heavy and fattening. For example, “that sack of mozzarellafilled
ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing high BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the KATIE PARLA, RUNNING DOWN FOOD & DRINK IN ROME AND BEYONDABOUTBOOKSEVENTSROME WALKING TOURSFAQCONTACT Katie Parla is a Rome-based food and beverage journalist, culinary guide, educator, award-winning cookbook author, and Emmy nominated television host. She has written, edited, or contributed to more than 30 books and co-hosts Gola, a podcast about Italian food culture, with Dr. Danielle Callegari.RECIPES ARCHIVES
Involtini alla Piazzetta: A Recipe for Easter from the Heart of Campania. Katie Parla 2021-04-03T14:49:09+02:00. April 3rd, 2021 | Categories: Food & Wine, Meat, Naples & Campania, Recipes | 0 Comments. Most Easters I am on the road. I love visiting farms and friends in rural parts of Italy for the long holiday weekend.ABOUT - KATIE PARLA
Katie Parla is a Rome-based food and beverage educator, journalist, and award-winning cookbook author. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeologicalPINSA ROMANA RECIPE
Hand Mixing Method: Whisk together the bread, rice, and soy flours and the yeast in a large bowl. Add the water and mix with your hands or a spoon until the dough comes together and there is no more dry flour in the bowl. Set aside for 20 minutes to 1 hour to hydrate the flour. Add the salt and olive oil, and mix to incorporate.PIZZA BARESE
Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro. Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning) Katie Parla 2016-01-07T14:38:47+01:00.ARANCINA BOMBA
Arancina Bomba. The Arancina Bomba is a fried rice ball bomb. Imagine a softball-sized wad of rice packed with meat and peas, rolled in bread crumbs and deep fried to a golden hue. The name could not be more appropriate, as in Italian bomba is a word used to describe something heavy and fattening. For example, “that sack of mozzarellafilled
ROME'S FAVE DEI MORTI (DAY OF THE DEAD COOKIES) RECIPE Makes 40 fave dei morti. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper. In a medium bowl, mix together all the ingredients by hand to form a firm dough. Turn out onto a lightly floured surface and knead a couple of times, then halve. Roll each half into a log about 3/4 inch (2 cm) in diameter.RESTAURANTS IN ROME
Trattoria Al Moro Serves Roman Classics Near the Trevi Fountain. Katie Parla 2017-02-17T15:14:44+01:00. January 1st, 2017 | 6 Comments. In most cases, a Roman menu featuring over a hundred items is a big old bandiera rossa signaling you've landed in a tourist trap. MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing high BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on theROME WALKING TOURS
Field of Mars (3 hours) The Campus Martius,or Field of Mars, was a vast area of Ancient Rome, an area of importance that was demonstrated through the building of temples, baths, and commemorative structures like the Ara Pacis.The current day Field of Mars designates an area of Rome’s historic center with well-known sites such as the Pantheon, Campo de’ Fiori, and Piazza Navona, as well asL'AMATRICIANA
There was a time when I thought bacon was the perfect pork product. Then I moved to Rome and discovered guanciale. While bacon comes from the sides or belly of the pig, guanciale is the cured pork jowl. It is used in lots of dishes in Lazio, the most famous being carbonara andamatriciana, where
MULINO MARINO, WHERE TRADITION MEETS TECHNOLOGY Mulino Marino, Where Tradition Meets Technology. On Friday I visited Mulino Marino, a family owned and operated mill in Cossano Belbo. You may already be acquainted with this place from this interview with apprentice miller Fulvio Marino, but to recap, Mulino Marino was founded by Felice Marino in 1955 and prides itself on producing highFAQ - KATIE PARLA
Katie has many resources for dining and drinking in Italy and beyond. You’ll find her Rome tips on her blog (especially this post) as well as in her many articles and books, and e-book. She also has two mobile apps for iOS devices (“Katie Parla’s Rome” and “Katie Parla’s Istanbul” and a number of online city guides.TASTING ROME
Talia Baiocchi. “Tasting Rome is not just a cookbook! Katie and Kristina pack in history and culture into the story of Rome’s rich and delicious food history. Their narrative draws on the ancient, creative, and progressive interpretation of an Italian regional style, all of which are timeless and continue to be relevant, fundamental,and
WHERE TO EAT AND DRINK IN NAPLES I am shamelessly obsessed with Naples and I want to eat and drink everything in the city always, forever. Since moving to Rome in 2003, I have spent a great deal of time exploring nearby Naples, writing guide books, filming several episodes of “Cities of the Underworld”, and generally researching food and drinks. FLAVIO AL VELAVEVODETTO'S PASTA SECRETS REVEALED Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced local dishes.. His secret for pasta classics like Cacio e Pepe EU LIFTS VEAL PAJATA BAN Offal lovers of the world rejoice! Yesterday, the European Union lifted a 14-year ban prohibiting the sale of veal pajata (the intestines of suckling calves) and other internal bovine organs, a prohibition passed in the wake of Mad Cow Disease.Rigatoni co la pajata (veal intestines cooked with tomato sauce and served with rigatoni and Pecorino Romano) and pajata alla piastra (seared SPAGHETTI ALLA CARBONARA The spaghetti alla carbonara was excellent: the pasta was perfectly al dente, the guanciale was salty and cripsy, and the eggy condiment was pleasantly light (or so I convinced myself). Al Pompiere. Via di Santa Maria de’ Calderari, 38 – Rome. Katie Parla 2016-01-07T03:39:42+01:00. BROOKLYN PIZZA INSTITUTION DI FARA SUCKS. HERE'S WHY Brooklyn Pizza Institution Di Fara Sucks. Here's Why. - Katie Parla. Brooklyn Pizza Institution Di Fara Sucks. Here’s Why. That yellow can of Filippo Berio olive oil is a giant red flag. Run away. I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on theSkip to content
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* Custom Rome Culinary Itineraries * Katie Parla’s Tasting Rome Box from Gustiamo * Rome dining e-bookHomeNimesha Bandara
2020-01-07T20:29:41+01:00 WHAT’S KATIE GOT COOKING?KATIE PARLA IS A
ROME-BASED FOOD AND BEVERAGE JOURNALIST, CULINARY GUIDE, AND COOKBOOK AUTHOR. SHE HAS WRITTEN OR EDITED MORE THAN 30 BOOKS AND CO-HOSTS GOLA , A PODCAST ABOUT ITALIAN FOOD CULTURE, WITH DR. DANIELLE CALLEGARI. In her latest cookbook, _FOOD OF THE ITALIAN SOUTH_ , Katie shares rich recipes and historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. Get your SIGNED COPY AND MERCH today and be sure to check out Parla’s other recent work: _WALKING ROME_, T_ASTING ROME_, _FLOUR LAB_, and _AMERICAN SFOGLINO_. When not writing cookbooks or filing ARTICLES for publications like _SAVEUR, FOOD & WINE, AUSTRALIAN GOURMET TRAVELLER, EATER_, and _THE NEW YORK TIMES_, you can find Katie leading CULINARY WALKING TOURS of Rome, the city she has called home since 2003. Keep up with Katie on Instagramand Facebook
as she researches and writes her next book, _FOOD OF THE ITALIAN ISLANDS _(Clarkson Potter, Spring 2021) and stay in touch via her monthly newsletter.*
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2020-02-23T05:10:59+01:00 NEW TOUR ALERT: VINEYARD VISIT TO CANTINA RIBELÀ NEAR ROMEKatie Parla
2020-02-23T05:10:59+01:00January 17th, 2020|0 Comments All new for 2020, my friend and colleague Maurizio Di Franco and I are collaborating on a super fun vineyard*
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Katie Parla
2020-01-15T00:58:39+01:00 FOOD OF THE ITALIAN SOUTH-INSPIRED ANCHOVY ONESIE AVAILABLE NOWKatie Parla
2020-01-15T00:58:39+01:00January 15th, 2020|0 Comments Guys, I have a nephew! His name is Rider, he's 4 months old, he lives in New Jersey, and I*
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Katie Parla
2020-01-14T04:42:23+01:00 RECIPE: MINESTRA MARITATA (SO-CALLED ITALIAN WEDDING SOUP)Katie Parla
2020-01-14T04:42:23+01:00January 14th, 2020|0 Comments I was a teenager when I first heard the phrase “Italian wedding soup.” Unlike some Italian Americans, I didn’t growFOLLOW KATIE
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