Roman Food: organic local and seasonal ingredients
Local Salami, pasta made fresh with organic eggs, bean soup (pasta fagioli), polenta, cipolata, acquacotta, wigh dolve (dessert) of cherry jam tarts, castagnole, frappe and chocolate native seasonal ingedients to Lazio and Rome.
Listen to the sounds of an Italian lunch in the hills of Norcia. Also, Cristina D'Abbraccio interviews the cook of Il Casale degli Amici, Signora Lorenzina.
My Norcia with Cristina D'Abbraccio - Il Casale degli Amici Ristorante