Chapters in this book

1. Frontmatter i
2. Contents ix
3. Foreword: Lazio’S Gastronomic Roots xi
4. Translator’S Preface xiv
5. Acknowledgments xvii
6. Introduction 3
7. The Agrarian Landscape Of The Campagna Romana 5
8. The Tiber And Fish In Popular Cooking 10
9. Water And Aqueducts 16
10. Mills On The Tiber: Bread And Pasta In Rome 18
11. Rome And Its Gardens 23
12. Sheep, Shepherds, And The Pastoral Kitchen 29
13. Roads And Taverns 33
14. Fairs And Markets 40
15. Roman Carnival 43
16. The Jewish Kitchen Of The Roman Ghetto 49
17. The Papal Table 52
18. Giuseppe Gioacchino Belli, Poet Of The Roman Kitchen 58
19. Hollywood On The Tiber 60
20. Traditional Sweets 61
21. Olives 65
22. Etruscan Lands: Viterbo And Tuscia 68
23. Sabina, Land Of Olive Trees And Hill Towns 74
24. From The Castelli To The Ciociaria 79
25. Buffalo Country: The Pontine Marshes 87
26. Coastal Lazio And The Sea 90
27. Recipes 97
28. Glossary Of Terms And Ingredients 273
29. Notes 277
30. General Index 287
31. Recipe Index 295