6 Articles found for “Pasta|Bar”

In her latest rollicking read, author Katie Parla — an American authority on Rome — brings together her two obsessions: the capital’s layered history and its cuisine. Here, she unpacks the era that fascinates her most, shares the Roman dishes, restaurants, and food souvenirs she actually rates, and explains why she pushes back against the cult of nonna-style cooking.

Rome may not be Italy’s pasta capital in production, but it is home to some of its most iconic dishes — carbonara, Amatriciana and gricia — drawing visitors from around the world to taste the city’s classic Roman recipes.

Hear from the couple behind Bottega Caruso, the family-run Italian restaurant that’s one of the loveliest eateries in the country – and a force for good in the local area.

Florence’s most sought-out dishes are unfairly limited to (admittedly delicious) wild boar ragu-drenched pasta, savory charcuterie with cave aged pecorino, meaty bistecca alla Fiorentina and Old World red wines to wash it all down. However, the true stars are the seasonal foods locals eagerly await — and celebrate — with each changing month.

For the latest in our regular series, we take a closer look at this Edinburgh pasta restaurant with the help of founder Stuart Ralston and a MICHELIN Guide Inspector.

One half of the power couple behind some of Manhattan's hit eateries talks shop