A couple weeks ago we hosted a few guests from Arizona at our cozy kitchen in Prati overlooking St. Peter's Basilica. The seasons are shifting in Rome and now at markets we can find sweet red bell peppers and eggplant as the sweet peas start to dwindle. Pollo alla Romana was our choice of main course, which encompasses so much of the Roman cuisine. Simple, seasonal and fresh ingredients are exactly what it goes in our family style cooking. Meat could be an expensive commodity for most Romans and so it was commonly prepared as small cuts or sausages, and could also be conserved by drying, smoking, curing, pickling, and preservation in honey. Most families could only afford to serve meats or chicken for special Sunday dinners and thus Pollo alla Romana became a typical dish for Romans, amongst its ingredients are chicken pieces, dry white wine, garlic, parsley, tomatoes and the sweetest of bell peppers. This dish is traditionally prepared in the morning and left to simmer at a low temperature for several hours to ensure tender chicken while the aromas of the wine and herbs waft through the air. This chicken dish is a staple in Roman cooking to this day!
local food + good company + one table