{"product_id":"the-roads-to-rome-a-cookbook-hardcover","title":"The Roads to Rome: A Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJarrett Wrisley\u003c\/b\u003e (Author), \u003cb\u003ePaolo Vitaletti\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIACP AWARD FINALIST - An epic, exquisitely photographed road trip through the Italian countryside, exploring the ancient traditions, master artisans, and over 80 storied recipes that built the iconic cuisine of Rome\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen former food writer Jarrett Wrisley and chef Paolo Vitaletti decided to open an Italian restaurant, they didn't just take a trip to Rome. They spent years crisscrossing the surrounding countryside, eating, drinking, and traveling down whatever road they felt like taking. Only after they opened Appia, an authentic Roman trattoria in Bangkok of all places, did they realize that their epic journey had all the makings of a book. So they went back. And this time, they took a photographer. \u003cp\u003e\u003c\/p\u003eRoman cuisine doesn't come from Rome, exactly, but from the roads to Rome--the trade routes that brought foods from all over Italy to the capital. In \u003ci\u003eThe Roads to Rome, \u003c\/i\u003e Jarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, meeting farmers and artisans and learning about the origins of the ingredients that gave rise to such iconic dishes as pasta Cacio e Pepe and Spaghetti all'Amatriciana. They go straight to source of the beloved dishes of the countryside, highlighting recipes for everything from Vignarola bursting with sautéed artichokes, fava beans, and spring peas with guanciale to Porchetta made with crisp-roasted pork belly and loin. \u003cp\u003e\u003c\/p\u003eFive years in the making, part-cookbook and part-travelogue, \u003ci\u003eThe Roads to Rome\u003c\/i\u003e is an ode to the butchers, fishermen, and other artisans who feed the city, and how their history and culture come to the plate.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJarrett Wrisley \u003c\/b\u003eis a food writer-turned-restaurateur living in Bangkok. He has written for \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eLucky Peach\u003c\/i\u003e, \u003ci\u003eThe Art of Eating\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eTravel + Leisure\u003c\/i\u003e, \u003ci\u003eNational Geographic Magazine\u003c\/i\u003e, and various magazines and newspapers across Asia. His two restaurants, Soul Food Mahanakorn and Appia, have been praised by the \u003ci\u003eNew York Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eTravel + Leisure\u003c\/i\u003e, and CNN Travel. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eItalian-born chef \u003cb\u003ePaolo Vitaletti \u003c\/b\u003eis the co-founder of Appia with Jarrett Wrisley in Bangkok. As a team, they operate a farm outside of Rome where they will open an inn and restaurant. Paolo also owns Peppina, Bangkok's best Neapolitan pizzeria.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 11 x 8.3 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 03, 2020\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51768859885856,"sku":"9781984822321","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/fc735079ce00aaed2016da8300f69c5e.webp?v=1780339082","url":"https:\/\/ebocreations.com\/products\/the-roads-to-rome-a-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}