If you watched the Rome episode of Off Menu, then you're familiar with Katie Parla. The food expert, Romam resident, and author of just-released book, Tasting Rome loves everything Rome and celebrates it through her work. So we were dying to know what she'd do on her One Perfect Day in the Eternal City.
Katie Parla knows a thing or two about Rome—having lived and worked there for over 13 years—and she's shared her secrets in the book, Tasting Rome. We asked her about her must-east dishes and she mentioned pastas at Trattoira Da Cesare Al Casaletto so we asked her to share the Cacio e Pepe recipe here.
The problem isn't what to eat in Rome but where. Tons of restaurants offer the greatest food hits—Amatriciana, Carbonara, Pajata, and Cacio e Pepe pastas; Trippa, Carciofi alla giudea—but nowhere near all of them are noteworthy. In fact, it's really easy to find less-than-stellar versions of these dishes.
Roman street food is another level from local faves like porchetta and polpette di bollito to classics like pizza and gelato, you could go days just noshing on it and be more than satisfied. While we were filming the Rome episode of Off Menu we had a hard time deciding what sort of food to celebr...
One of my all-time favorite corners of the world? Definitely the ragged cliffs of the Amalfi Coast and this recipe hails from the Amalfi Coast town of Minori. It's everything we love about Italian desserts—not too sweet, easy to make, yet elegant.
You've probably noticed that, just as much as my adventures influence my cooking, so do ingredients. And when it comes to one set of ingredients—pulses—I can't help think of how many places I've seen them. Here are a few of our favorite pulses recipes inspired by our travels.
Santa Ynez has a downtown that looks like it's a freeze frame from an old Western movie, but then has gems like SY Kitchen. We couldn't stop raving about this Fusilli alla Salsiccia so I recreated it here; but, let's be real, you should travel there to taste for yourself!
Remember in school when you'd get back from summer and you'd share your favorite memories? I'd always make a collage of my favorite moments of the summer break. Now that I'm older, I do the same thing except that know I capture those memories in food (and cocktail) form. And, if I had to define the summer of 2015 in one sip, it'd be with an Aperol Spritz.
When it comes to beaches, Italy’s got a lot of options, but I feel most at home in the Tuscan beach town of Forte Dei Marmi. This beach town is less than an hour from Florence but feels like another world free of tourists and full of locals.
San Francisco does not do summer. If you've ever been there during midsummer, you've likely been up here a few welcomed with fog, wind, and temperatures that are decidedly unsummerlike. Despite having lived there over 7 years, I forget this, especially since it's when the rest of the nation is flirting with triple digit weather. So, I get it if you’re thinking it’s just too hot for pasta. But in chilly and cold S.F., it couldn't be more perfect. And the markets are still brimming with summer produce, so that’s when I want a summer pasta like this light, easy Maltagliati Pasta with Summer Vegetables with Ricotta Salata.
It’s known as “dome sickness” in our family. You won’t find a definition in any other dictionary because it's my Mom's term and she'd define it as an intense longing for the duomo of Florence and for Italy in general. To cure my latest bout of dome sickness, I’ve been scraping together (literally) this coffee granita. It’s a classic Southern Italian recipe with the addition of orange juice, cocoa, and some liqueur for something that’s more than meets the eye. And, let’s be honest, it’s a pretty great way to breath new life into leftover coffee.
This is one of those recipes that separates the donne from the ragazze. We can all debate the best way to make and serve pesto but my favorite is this: Mandilli di Seta, aka Handkerchief Pasta with Creamy Pesto. If you know me, then you know I take great pride in this recipe. It took me years to crack the code on how to make such a creamy pesto without any cream. So, when I say I'm sharing one of my all-time best recipes, know that's because I believe we all should be kickbutt donne in the kitchen. You with me?