Cooking Lessons in Rome

Market to Table

Market to Table, the special series of appointments created by Rachel Roddy, Carla Tomasi and Alice Adams for visitors to Rome, offered dates with a revised class structure. The concept: starting at the market, mostly Testaccio, but other markets on occasion, filling bags and baskets with the best of the season. Walking back across the river to Trastevere and up to Latteria Studio where Carla awaited with produce from her garden in Ostia.

Making fresh pasta made up much of the day, as well as trimming, cutting and prepping the vegetables and other morsels for a convivial shared lunch.

Dates for the series included:

• Jan 26
• Feb 16
• March 16
• April 7 – family special
• April 13 (small group)
• April 20
• May 18
• June 8 (small group)
• June 29
• July 20
• Monday Sep 3
• Sep 21
• Wednesday 26 Sep
• Oct 12
• Oct 19
• Nov 16

Thank you to Carola Ploechinger for the cover photo, and to Vanessa and Lida Meyer for photos.

The Sunday Kitchen with Carla Tomasi

The Sunday Kitchen was a monthly series at Latteria Studio. The day started with just-baked maritozzi and cinnamon buns, with the big Moka being passed around.

Fresh pasta and focaccia were made, alongside a stuffed focaccia enjoyed with an aperitivo. The Sunday Kitchen featured seasonal produce from Ostia Antica, highlighting vegetables, pulses, grains, as well as certified meats and fresh fish.

Past Sunday Kitchen Themes:

• Indian vegetarian cooking
• The glorious springtime vegetables of Rome: artichokes, peas, broad beans, cicorie
• North African Cuisine: The Maghreb
• Super PASTA class
• Fast forward to summer cooking
• Micro preserving for the small urban kitchen
• Traditional Italian preserves with tomatoes, aubergines, courgettes and sun ripened stone fruits

The World of Fresh Pasta with Carla Tomasi

A day dedicated to the world of fresh pasta, sharing secrets, techniques, and recipes covering fresh pasta in various forms: tagliatelle, seasonal ravioli, garganelli, and more. The class included a pasta-based lunch with wine and fresh produce from Ostia Antica.

Tuscany Comes to Rome: Giulia Scarpaleggia from Juls’ Kitchen

A day of cooking from La Cucina dei Mercati in Toscana held in Rome. Giulia Scarpaleggia and Tommaso led a class exploring Tuscan food markets and typical recipes, including a menu with recipes from Chianti, Val d’Orcia, and Siena.

Participants prepared an appetizer of stale bread and pecorino with white wine, hand-rolled pici with sausage sauce, a green bean stew, and latte alla portoghese with saffron for dessert.