Elizabeth Minchilli

I've been reporting from Rome on all things delicious for a while. I write about what I love: new restaurants, old haunts, exhibitions, sales, and anything else that captures my fancy. I've written two apps: Eat Rome and Eat Florence, available at iTunes.

  • Website
  • Location: Rome, Italy
  • Favorite foods: Pasta, pizza, gelato.....oysters and caviar.
  • Last bite on earth: Carbonara from Perilli, Rome.

Latest Comments

From Behind the Bar: On Fernet Branca

One of the funniest books I've ever read is Cooking with Fernet Branca. Hilarious.By James Hamilton Patterson. A sort of anti Under the Tuscan Sun.

Anyone ever cook with lemon leaves?

I live in the land of no lemon grass (Italy) and am constantly having to find a substitute. I also grow a few varieties of lemons on our terrace and often use a combination of both lemon leaves, as well as lemon peel. When cooking use the lemon leaves whole, so that you won't bit into them when you're done (they are inedible.) At the very end of cooking add some lemon peel, for an extra kick of flavor and fragrance.


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