“A solid exploration of Italy’s most distinctive urban cuisine, traditional and innovative… Cucina Romana is a lively little neighborhood-by-neighborhood exploration of what makes the food of Italy’s biggest city so fascinating, by a writer raised near the famous Campo dei Fiori, with its amazing produce market and food shops. The recipes are a mix of the very classic (spaghetti alla carbonara) and restaurant modern (whole onions baked in sea salt). Both the food and street photography is almost like being there, without the Vespa din.” — The Los Angeles Times

“Few cookbooks allow readers to dine truly as the Romans do, but city native Manuelli has written a masterful culinary survey that doubles as a valuable travel guide. Cleverly organized according to city sections, the cuisine tour starts in the Campo dei Fiori neighborhood, home to the city’s celebrated fruit, vegetable and flower market by day, and to ‘beautiful, tanned Romans … with a chilled glass of Prosecco” by night. Manuelli leads readers from the upscale Piazza Navona district, Campo Marzio and the Spanish Steps region to the restaurant-rich Trastevere, home to the “Romani di Roma’ -real Romans, with a flair for storytelling. Manuelli also includes culinary treasures beyond city limits, one of which-La Briciola, a restaurant in the village of Grottaferrata-is strategically located along the route to the Pope’s summer villa. Manuelli shares all the recipes that form the cornerstone of her city’s famed cuisine, and provides readers with a ‘food lovers’ address book’ for each of the city’s neighborhoods that covers bakeries, delis, wine shops and ristoranti usually missed by the casual tourist. Color photographs by Linder make the streets of the Eternal City come to life.” — Publishers Weekly

“Part cookbook, part travel guide, and part armchair tour, Cucina Romana reveals the gastronomic secrets of Rome, as recorded by Rome native, travel writer, and gastronomic connoisseur Sara Manuelli. Chapters reveal both famous and hidden restaurants and food shops in all parts of Rome, complete with an address book for food lovers on vacation, sample recipes, and dazzling full-color photographs of such treats as ‘torta ai frutti di bosco’, a succulent dessert pastry that has to be seen (if not tasted) to be truly appreciated. A pleasure to browse through; though the sumptuous illustrations, descriptions, and recipes of succulent Rome cuisine are sure to make the reader hungry!” — Midwest Book Review