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Slow Food

Giusy P.

Roma (RM) - Lazio

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 children. The eldest, who is living in Paris, has married a Breton girl, so now he is teaching her the family recipes to keep the culinary tradition going.

Roman cuisine meets Sicilian flavors

  • 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