The highest point in Rome is Monte Mario, with its hilly paths and exceptional view overlooking the historic center and the Tiber Valley. A very special neighborhood, sublimely defined as "a bit neighborhood, a bit village" which still maintains its 'human' and typically Roman dimension.
In this quiet and green area of Rome, where the ‘air is good', we meet Giusy, our Cesarina. Born in Rome to Sicilian parents, her father was a pastry chef who passed on a passion for sweets. Already as a child, she knew how to prepare the cream filling for the cannoli, and many other dishes: caponata, frittella di fave (her father’s recipe) to pasta alla carrettiera, simple but mouth-watering. Living in Rome and having married a Roman, the Sicilian cuisine of her childhood was learned alongside the traditional local dishes: spaghetti alla carbonara, saltimbocca alla romana and 'pizza sbattuta', a Roman Easter sweet.
Giusy has passed on her passion for cooking to her ...
- Meatballs with broccoli, Roman pizza bianca, pumpkin flowers stuffed with mozzarella and anchovies
- 'Spaghetti alla carbonara'
- Veal roast (mum's recipe)
- Baked potatoes, salad with orange, fennel and black olives
- 'Pizza sbattuta' (Lazio specialty) accompanied by cream and mascarpone cream
- Panzanella, cherry tomatoes stuffed with rice, Roman pizza bianca with ham and figs
- Spaghetti with tomato garlic, oil and fresh basil
- Saltimbocca alla romana (classic Roman veal dish)
- Puntarelle with anchovy sauce
- Fruit tart
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