There are objects in my kitchen that mean more to me than any latest-generation appliance: they are the aluminum pots, a bit dented and marked by time. They are my grandmother’s pots.

Every time I take that ladle in hand, I still hear the sound of the garlic sizzling and see the hands of Grandma Rina who, with infinite patience, would 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.

This is how “A Roman in the Kitchen” is born, a new column entirely dedicated to Grandma’s Secrets.

Here’s what you will find here

It won’t just be recipes, but pieces of the history of my Rome. That “poor” cuisine but rich in ingenuity, where if an ingredient was missing, others were used and the taste was always extraordinary, and where the soup of the next day was always the best.

And also you will find..

The “King” Dishes: Lasagna, cannelloni, and ravioli made properly.
The Forgotten Soups: From pasta and broccoli to pasta and lentils with hand-grated pasta.
Grandma’s Secret: In every post, you will find a special box with that oral trick that you won’t find in any cookbook

I want to take you with me in front of that slow fire, where time seems to stop and the flavor becomes an embrace. Are you ready to discover what’s cooking in the pot?

Let’s start with the first recipe… are you curious?