Cookbook author and expert of all things Roman, Katie Parla talks proper Neopolitan pizza, natural wine in New York and playing host in Italy to everyone from Action Bronson to…
What defines the new generation of Italian cocktails? Katie Parla, co-author of Tasting Rome, takes photographer Gabriele Stabile on a tour of the Eternal City's burgeoning cocktail scene and…
At his cocktail bar near the Vatican, Massimo D’Addezio combines mezcal and Martini Gran Lusso with bitter flavors and an amaro infused with Cinchona, Peruvian bark and bitter orange.
This twist on the classic Negroni uses Vermouth del Professore Classico, an aromatized wine made from Moscato grapes and based on a recipe created by Rome's The Jerry Thomas Project.
Emanuele Broccatelli’s cocktail named for his native city draws on the anise flavors that once characterized Roman desserts and drinks, like caffé corretto.
Co.So's Carbonara Sour is a fresh and light vodka sour, with black pepper and citrus introducing a little kick, and a mellow savoriness from the guanciale-washed (fat-infused) vodka.
Named for film actor and Cynar spokesperson Ernesto Calindri, Emanuele Broccatelli’s cocktail utilizes flavors that might appear during a Roman meal.
Katie Parla is the author of the blog Parla Food, the ebook “Eating & Drinking in Rome” (available for Kindle and in PDF format), the mobile apps “Katie Parla’s Rome” and…
A short walk from Stazione Termini, Rome’s main train terminal, Domus Birrae sells and distributes craft beer from Italy and abroad. The selections are constantly changing due to high turnover,…
The Trimani family opened their first wine shop in central Rome back in 1821 and have been in their current location, near Stazione Termini, since 1876. Titans in the wine…
