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Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine– mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout. In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome’s unique character and truly evolved food culture– a culimation of two thousand years of history.
The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today: cacio e pepe is not only a peppery condiment for pasta, but also a filling for suppli, fried rice balls; pollo alla romana is served as a summer platter of peppers stewed with chicken, but also deboned and on hearty sandwiches. Parla and Gill focus, too, on cucina ebraica to highlight the role Rome’s Jewish communities have had, bringing dishes such as hraimi con couscous, which incorporates spicy amberjack, and matzoh fritters, pizzarelle, with honey and pine nuts; celebrate the authentic quinto quarto (“the fifth quarter”) offal, and luscious verdure, which grow all over; acknowledge the baked pizzas and breads that anchor everyday eating; and explore the ever-changing culture of sweets and cocktails.
With its forgotten recipes, beloved favorites, and street food innovations, the book transports all the flavors of Rome into your kitchen. Narrative features revealing bits of history and gorgeous photography that highlight both the food and its hidden city will immediately inspire you to start Tasting Rome.
Culture & Lifestyle - Food & Drink - Travel
Caffè Italia, Il numero due
Filled with interesting, entertaining and heart-warming people, places and phenomena, Caffè Italia is a bi-annual beautifully printed publication that celebrates the soul, flavour and backbone of Italy. Through exceptional photography and illustrations, it takes the reader on a unique visual journey in this country. Caffè Italia wants to inspire and awe the readers, by uncovering […]325 SEK
Food & Drink
La Cucina – The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document…..395 SEK
Food & Drink
In Sicily, Italian aficionados Katie and Giancarlo Caldesi head to the island to immerse themselves in diverse food scene, and soak up the varied landscapes. Thanks to its rich history Sicilian food has Italian, Greek, Spanish, French and Arab influences, making the food full of exotic flavours and extremely delicious. Starting in the capital, Palermo, […]349 SEK