PAPAL ROME, A SIMPOSIO COOKBOOK

Incense. Marble. Fire and feast.

This is not a cookbook you simply follow.

Rome begins in ritual — in kitchens shaped by centuries, where recipes moved between palaces and osterie, between the sacred and the everyday.

Here, food carries authority.
A plate of coda alla vaccinara, a bowl of carrettiera, a spoonful of ricotta — each holds something of Rome’s layered history: papal banquets, street life, and the quiet persistence of tradition.

Each chapter opens a passage.
Each recipe reveals a fragment of a city where power, faith, and hunger have always met at the table.

Inside this volume:

• Narrative introductions to each recipe and historical fragment
  
• Traditional Roman dishes, from osterie to papal kitchens
  
• Stories of the Vatican, noble tables, and everyday Rome
  
• Cultural insights into rituals, ingredients, and culinary history
  
• Photography that captures the textures of the Eternal City

A taste of what you’ll discover

• Spaghetti alla carrettiera, simple and enduring
  
• Coda alla vaccinara, rich with time and patience
  
• Carciofi alla romana, tender and fragrant
  
• Fettuccine alla papalina, delicate and refined
  
• Ricotta transformed into something unexpected
  
• The kitchens of the Popes and the Borgia table
  
• The life of osterie and Rome’s tavern culture
  
• Echoes of artists, courtyards, and Grand Tour salons