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Amanda Ruggeri

Amanda Ruggeri

Blogger, journalist, and intrepid traveler living, eating, and writing in Rome, Italy.

Amanda is a freelance journalist, travel writer, and blogger living in Rome, Italy. As well as for Serious Eats, she has written for the New York Times, Guardian, AFAR, National Geographic Traveller, and Atlantic, among other publications. She is also a contributor for Fodor's Rome 2012, has worked as a film host (including for a documentary on Caligula for the History Channel and a travel film on Rome for MSN U.K.), and blogs and offers travel consulting sessions at Revealed Rome

. You can find out more about her at www.amandaruggeri.com.

  • Website
  • Location: Rome, Italy
  • Favorite foods: From Italy: Granita in the summer, Tuscan ragu or bucatini all'amatriciana in the winter, and cannoli anytime. From elsewhere: fresh Maine lobster, sushi, baklava, and, of course, cupcakes!
  • Last bite on earth: The perfect plate of pasta (al dente, of course)—maybe with truffle, maybe with boar ragu, depending on the season—at an out-of-the-way trattoria in Umbria.

Snapshots from Istanbul: Beyond Baklava

Everyone knows baklava, that pastry which layers crispy phyllo dough with a sweet, nutty filling. But most of us know only the traditional variety: rectangular pastries filled with a mixture of almonds and walnuts. Unsurprisingly, since the sweet dates back to at least the 15th century, there are many more varieties than that. More

9 Must-Try Sweets In Sicily

Don't tell mainland Italians, but the sweets of Sicily might just be the country's best. Thanks to the island's hot-potato past (it's been ruled by Greeks and Romans, Byzantines and Arabs, French and Spanish) and its rich agriculture (hello, almonds and lemons, pistachios and oranges—not to mention olives and grapes), Sicilian food is among Italy's most varied and interesting cuisine. But when it comes to the sweets, we're really talking. More

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