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 along the discovery of the most authentic and popular capitoline cuisine. It's only right to begin with the classic bruschetta, made with slices of homemade lariano bread, particularly well known in the area of the Castelli Romani area of Rome, and seasoned with pink garlic, salt, pepper and extra virgin olive oil.
To follow, another traditional dish from the eternal city. A delicious pasta with lentils is served. The lentils are cultivated on the Lazio Apennines, first boiled and then cooked with garlic, pepper and tomatoes, resulting in a hearty sauce. For the second course, our Cesarina makes us gnocchi 'alla romana', a classic capitoline Thursday dish made with semolina and egg yolk, accompanied by artichokes prepared following the traditional recipe.
To finish, a delicious ricotta cake. The homemade shortcut pastry meets an irresistable filling of ricotta, honey and cinnamon, for a light and unforgettable dessert.