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CONTENTS

Foreword by Ernesto Di Renzo

Translator’s Preface by Maureen B. Fant

Acknowledgments

Introduction

The Agrarian Landscape of the Campagna Romana

The Tiber and Fish in Popular Cooking

Water and Aqueducts

Mills on the Tiber: Bread and Pasta in Rome

Rome and Its Gardens

Sheep, Shepherds, and the Pastoral Kitchen

Roads and Taverns

Fairs and Markets

Roman Carnival

The Jewish Kitchen of the Roman Ghetto

The Papal Table

Giuseppe Gioacchino Belli, Poet of the Roman Kitchen

Hollywood on the Tiber

Traditional Sweets

Olives

Etruscan Lands: Viterbo and Tuscia

Sabina, Land of Olive Trees and Hill Towns

From the Castelli to the Ciociaria

Buffalo Country: The Pontine Marshes

Coastal Lazio and the Sea

Recipes

Thoughts on the Interpretation of Italian Recipes

Primi piatti · First Courses

Secondi piatti · Main Dishes

Verdure e legumi · Vegetables and Legumes

Sfizi · Savories

Condimenti · Sauces and Condiments

Dolci · Sweets

Glossary of Terms and Ingredients

Notes

General Index

Recipe Index