Jarred Riseley, Paolo Vitaletti
An epic, exquisitely photographed road trip through the Italian countryside, exploring the ancient traditions, master artisans, and over 80 storied recipes that built the iconic cuisine of Rome
When former food writer Jarrett Wrisley and chef Paolo Vitaletti decided to open an Italian restaurant, they didn't just take a trip to Rome. They spent years crisscrossing the surrounding countryside, eating, drinking, and traveling down whatever road they felt like taking. Only after they opened Appia, an authentic Roman trattoria in Bangkok of all places, did they realize that their epic journey had all the makings of a book. So they went back. And this time, they took a photographer.
Roman cuisine doesn't come from Rome, exactly, but from the roads to Rome-the trade routes that brought foods from all over Italy to the capital. InThe Roads to Rome,Jarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, meeting farmers and artisans and learning about the origins of the ingredients that gave rise to such iconic dishes as pasta Cacio e Pepe and Spaghetti all'Amatriciana.
320 pages, 216 x 283mm, full colour throughout, hardcover, Clarkson Potter/Ten Speed (Metric) 2022
Product Code: 9781984822321
