The markets of Rome are always ablaze with color, but as the weather gets warmer and the variety of produce grows, the vivid hues have intensified. This past Saturday at the
Campo de’Fiori was a riot of spring colors, but it was the reds that leapt out and grabbed my attention.
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Italians have an undeserved reputation for hammering vegetables to a fault, an accusation most often leveled at us by the" tender-crisp" camp. While I agree that cooking vegetables to the point of disintegration can be yucky, I think undercooked veggies...
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Eggs are essential ingredients in
Italian Easter celebrations, playing a role that extends beyond the huge, elaborately decorated chocolate eggs that decorate every shop window in the weeks before the holiday. Romans are likely to enjoy a light first course of
Brodetto Pasquale at their Easter table, the local version of a soup that features eggs as well as lamb, another iconic Easter food.
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Spring vegetables arrive shockingly early in Rome to the eyes of this American. As the availability of puntarelle has waned, artichokes have burst onto the scene as the first harbingers of
primavera.
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I went on a little shopping spree at the Mercato Rionale in Prati last week. The covered market is a beautiful example of the graceful, Liberty-style architecture found in this Roman neighborhood, not far from the Vatican. Inside, the...
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