Angela is a journalist on one of Rome’s main papers. Whenever she has a spare moment she dedicates herself to cooking, her all-time great passion. “I began cooking as a girl, when I would go on holidays with my friends - she explains - I would prepare quick pastas with fresh tomatoes and then little by little I reached more elaborate dishes. Cooking for others makes me happy”. This passion for cooking comes straight form the heart, passed down from mother to daughter for generations.
Angela has also become a sommelier “Wine and food must get along, and they are the strongpoints of my cooking.” Her cooking is inspired by the typical flavours of roman cuisine, particularly tied to cereals and popular flavours.
The secret of the Cesarina
Wine and food must get along, and they are the strongpoints of my cooking. That is why I became a sommelier.
Angela guides us through the discovery of the capital's authentic and world-famous cuisine. It's only right that she begins with a classic bruschetta, made with slices of homemade lariano bread. This delicacy is particularly well known in the Castelli Romani area, and is seasoned with pink garlic, salt, pepper and extra virgin olive oil.
To follow, our Cesarina makes us “Pasta alla Checca”, a typical first course from the Lazio region. The sauce is made from mature tomatoes, sliced and seasoned with with salt, oil, basil, garlic and Pontine buffalo mozzarella. For the second course, Angela serves a salad of cannellini beans, fresh onions and tuna, accompanied by the traditional 'vignarola', which consists of peas, lettuce and artichokes.
To finish, a delicious visciola jam tart. The delicious preserve is made with small sour cherries grown in the Lazio region countryside.