Cesarine - LogoCesarine - Logo
Slow Food

Alessandra R.

Roma (RM) - Lazio

Alessandra, a sales executive for a multinational company and a passionate food blogger, welcomes us into her bright and modern home in the EUR neigbourhood just near the city centre. Her passion for cooking was born when she was six years old, as she became old enough to help her mother and grandmother in the kitchen. What started as a fun pastime developed into a true passion, and Alessandra quickly became an expert with all the kitchen tools. She has a fond memory of the first desserts that she made by herself, as the scent of freshly baked cinnamon filled the air – her favourite spice.

Alessandra’s love of cooking has inspired her to deepen her knowledge of Rome’s cuisine, but she always makes sure to add a creative touch to make it her own. To build on her existing skills, she worked towards a professional chef qualification, working alongside Michelin-starred chefs, who taught her a great deal of cooking secrets.
Rome’s culinary treasures

From supplì to Roman artichokes, discover the flavours of the Eternal City

We begin this Taste Experience with a classic Roman antipasto: supplì ‘al telefono’. These are balls of rice, minced meat and tomato which are filled with mozzarella, covered in breadcrumbs and fried. They are known as ‘al telefono’ because when you eat them, the string of melted cheese resembles a telephone chord!

Next, we have a delicious dish of fettuccine pasta ribbons with papalina sauce, which is made with egg, strips of cured ham, onion and parmesan cheese. Alessandra then serves a plate of fried meatballs with salsa verde, prepared with anchovies, breadcrumbs, olive oil and balsamic vinegar. As a side dish, we have artichockes ‘alla giudìa’ (Jewish-style artichokes) or puntarelle in anchovy sauce, depending on the season.

For dessert, we finish on a sweet note with a classic ‘zuppa inglese’, similar to trifle, which is sure to delight any palate.
  • Supplì ‘al telefono’ – fried rice balls with a melting mozzrella heart
  • Fettuccine pasta with papalina sauce
  • Meatballs in salsa verde (or alternatively, sweetbreads in butter and sage)
  • Roman artichokes, or puntarelle in anchovy sauce
  • ‘Zuppa inglese’ custard dessert