Rachel Roddy

2 weeks ago | theguardian.com | Rachel Roddy

Recently, I listened to the Italian chefs Niko Romito and Salvatore Tassa in conversation about Italian food culture, and in particular the role of the trattoria. During the warm conversation, Romito, who is one of Italy’s most visionary chefs and whose Ristorante Reale in Abruzzo has three Michelin stars, spoke about the first time he ate at Tassa’s Nu’ Trattoria Italiana dal 1960 in Acuto, which is in the province of Frosinone about an hour south of Rome.

3 weeks ago | theguardian.com | Rachel Roddy

A book that I hope gets translated into English is Alberto Grandi and Daniele Soffiati’s La cucina Italiana non esiste – bugie e falsi miti sui prodotti e i piatti cosiddetti tipici (Italian cuisine does not exist – lies and false myths about products and dishes considered typical).

1 month ago | theguardian.com | Rachel Roddy

While tidying the freezer the other week, I found yet another reminder of my (late) friend and teacher Carla Tomasi in the form of a Tupperware box a bit larger than a matchbox. Unlike the rest of the unmarked boxes with identical sky-blue lids and opaque sides, I knew exactly what this was: a mix of parsley, garlic and lemon zest (otherwise known as gremolata or gremolada) made last June to go with braised chicken, but not finished, so the leftovers were put in the freezer.

1 month ago | msn.com | Rachel Roddy

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1 month ago | theguardian.com | Rachel Roddy

Every now and then, a local restaurant called La Torricella has millefoglie among its regular offerings of lemon sorbet, tiramisu, pineapple-cut-into-a-fan, and pine nut or vanilla gelato with strawberries. Customers are very likely to have spotted the millefoglie long before seeing it typed up on the paper menu, though, because it will be sitting near the front door, either on the dessert trolley or zinc bar.