On today’s episode of THE FOOD SEEN, Kristina Gill takes us on a tour of Cucina Romana , which can be followed through every bite of pasta (Carbonara, Cacio e Pepe, Alla Gricia, Amatriciana and more), in her book, “Tasting Rome.” Though Kristina grew up in Nashville TN, surrounded by the splendors of her family’s small gardens, her grandmother’s seasonal produce deep freeze, and a panty of boxed goods like Rice-a-Roni, Pillsbury biscuits and Shake’N Bake, it wasn’t until Kristina left for college, and spent time abroad in Italy, that she began buying cookbooks, and taking a deeper look into a well versed culinary history. Kristina left her job in Foreign Affairs and Policy to gain more free time to explore the foods of Italia, started a blog, learned photography, and launched “In The Kitchen With” on Design Sponge, where she collected interviews and recipes from people working in the design and lifestyle fields. These fascinations combined, a compendium seemed inevitable, and with co-author Katie Parla, Kristina compiled the best of what Roman cuisine had to offer, from Cazzimperio (crudities) to ‘Nduja in Carrozza (the best grilled cheese you’ll ever have). From Ebracia (Jewish) delicacies to Quinto Quarto (offal) dishes, and of course all the spring Vedure (greens) like Vignarola (artichoke, pea, fava and lettuce stew), and pizza (of course), Rome has to offer. So get ready to eat your way from antipasto to dolce, that will have you making travel plans to taste Rome today!
“I’m a big fan of just tasting around when you go to new places and new cuisines, tasting new things.” [23:40] – Kristina Gill