Veal Escalopes with Prosciutto Crudo and Sage – Saltimbocca alla Romana Recipe by Benedetta & Valeria from Local Aromas

A few months ago we had the privilege of meeting Valeria, one of the two Foodie Sisters from Local Aromas, a family business run by her and her sister Benedetta.

Their life story is fascinating, being grown in many different countries from Thailand to Belgium, spending a few years in Venezuela and Chile as well, thanks to their Papa’ Riccardo‘s job. What we fell in love for, listening to their story, is that their love and passion for Italy has always been strong, despite their years spent so far from Italy. This fact relieved us, being ourself expat raising children outside of Italy, and always guessing if our children would in the future feel proudly Italian.

Benedetta and Valeria at a certain point decided that it was time to put down roots, and Italy was definitely the right place. We don’t want to reveal more about the Foodie Sisters, just keep on reading the interview with them and give the recipe they shared with us (Saltimbocca alla Romana – one of the best known Italian recipe from Rome) a try.

🍷 Francesca & Marinella🍴

Continue reading “Veal Escalopes with Prosciutto Crudo and Sage – Saltimbocca alla Romana Recipe by Benedetta & Valeria from Local Aromas”

Roman Style Mammole Artichokes Recipe: Carciofi alla Romana

Roman Style Artichokes is a dish that combines tradition, flavour and simplicity. During spring – time this side-dish (we love to prepare it as a main dish as well…) is served and prepared in many restaurants and house kitchens all around Rome and Lazio region. Mammole artichoke, with a rounded shape and without thorns, is the most suitable variety to prepare this recipe.

If you are lucky enough to find this type of artichoke in your home country, don’t miss the chance to prepare it following our recipe! 🙂

🍷 Francesca & Marinella🍴

Continue reading “Roman Style Mammole Artichokes Recipe: Carciofi alla Romana”

A Tasty Traditional Roman Dish: Tonnarelli Cacio e Pepe

What’s a Cacio e Pepe? In one sentence: one of the most traditional recipes of Italian cuisine, namely from the Lazio region. You only need two ingredients, plus the pasta, to make it. Easy, right?…not really! There are some tricks you have to learn if you want to serve a creamy, non-sticky Cacio e Pepe.


We interviewed Russel, an English tour guide who works for Carpe Diem Rome. He brings curious tourists all around Rome with tours that are crafted to ensure you get the most out of Rome‘s rich history, providing all the incredible facts and captivating stories that made Rome the centre of the ancient world. Russel opens up to us and shares his recipe, comprising his tips, for a perfect Cacio e Pepe.
Keep on reading and let yourself be enchanted by the charm of the Eternal city.

🍷Francesca & Marinella🍴 – mad&delicacy

Continue reading “A Tasty Traditional Roman Dish: Tonnarelli Cacio e Pepe”

Roman Style Sauteed Catalonia Chicory with Garlic and Hot Peppers – Puntarelle Ripassate in Padella Recipe

In the Lazio region the tender and crunchy inner heart of sprouted chicory is named Puntarelle. They are one of the greatest pleasure of Roman cuisine in springtime.

The bitter taste of the outer leaves and the crunchy consistency of the inner sprouts make the Catalonia chicory well suitable both for making Puntarelle salads and for the saute’ version.

The recipe we are presenting here is a typical rustic side dish of Roman Cuisine made either with Catalonia chicory head or with the intense green and outer leaves of sprouted chicory head.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

🍷Francesca & Marinella🍴

Continue reading “Roman Style Sauteed Catalonia Chicory with Garlic and Hot Peppers – Puntarelle Ripassate in Padella Recipe”