Angela is a journalist on one of Rome’s main papers. Whenever she has a spare moment she dedicates herself to cooking, her all-time great passion. “I began cooking as a girl, when I would go on holidays with my friends - she explains - I would prepare quick pastas with fresh tomatoes and then little by little I reached more elaborate dishes. Cooking for others makes me happy”. This passion for cooking comes straight form the heart, passed down from mother to daughter for generations.
Angela has also become a sommelier “Wine and food must get along, and they are the strongpoints of my cooking.” Her cooking is inspired by the typical flavours of roman cuisine, particularly tied to cereals and popular flavours.
- Winter bruschetta
- Pasta and beans with pork rinds
- Meatrolls in the Roman manner
- Browned broccoli
- Tart with ricotta cheese, honey and cinnamon
- Pasta alla Checca
- Cannellini beans with fresh raw onions
- 'Visciola' cherry jam tart
- Classic bruschetta
- Pasta and lentils
- Semolina roman gnocchi
- Roman artichokes
- Ricotta cake
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