There are objects in my kitchen that mean more to me than any latest-generation appliance: they are the aluminum pots, a little dented and marked by time. They are my grandmother’s pots.
Every time I pick up that wooden spoon, I still hear the garlic sizzling and see Grandma Rina‘s hands, who, with endless patience, used to grate the pasta or clean the vegetables. For years I have kept those gestures in my memory, but today I have decided that it’s time to share them with you.
Thus is born “A Roman in the Kitchen”, a new column entirely dedicated to Grandma’s Secrets.
Now I’ll tell you what you’ll find here
These will not be just recipes, but pieces of the history of my Rome. That “simple” cuisine yet rich in ingenuity, where if one ingredient was missing another was used and the flavor was always extraordinary, and where the next day’s soup was always the best.
And you’ll also find..
The “King” dishes: Lasagna, cannelloni and ravioli made properly.
Forgotten soups: From pasta with broccoli to pasta and lentils with hand-grated pasta.
Grandma’s Secret: In every post you’ll find a special box with that orally transmitted trick you won’t find in any cookbook
I want to bring you with me in front of that slow fire, where time seems to stop and flavor becomes an embrace. Are you ready to discover what’s boiling in the pot?
Let’s start right away with the first recipe… are you curious?
- Cuisine: Italian
