Rome

Rachel Roddy – Over a long lunch at her home in Testaccio, the food writer recalls her early days in Italy, names the authors who inspire her, and describes her daily food rituals in fine detail

Inside Rachel Roddy’s Kitchen – The Rome-based food writer picks out a reliable pasta brand, the kitchen tool she couldn't live without and her six favourite food books

Pasta e Fagioli (Pasta & Bean Soup) – “I make this dish all the time. If you’re using fresh pasta, it’s very absorbent so you might need more water at the end. You could also add guanciale to

Pollo alla Cacciatora (Hunter’s Chicken) – “This is my favourite chicken recipe – and one of the recipes I get most emails about. It’s very simple. Today we’re having it with cicoria, blanched for a few

Deep-fried Sage Leaves – “We’re going to make one of my favourite recipes ever: batter to fry sage leaves. It’s the easiest batter in the world and you can use it to deep-fry all

Rachel Roddy’s Rome Address Book – The Guardian food columnist on an ideal neighbourhood restaurant, her favourite sandwich-maker, a natural wine specialist and the best butchers in Rome

Touring: Rachel Roddy’s Favourite Food Places in Rome – The Guardian food columnist takes us around her most cherished restaurants, shops and markets in the Testaccio neighbourhood and beyond

Cacio e Pepe – An exclusive recipe from Katie Parla's new book Tasting Rome, this classic Roman pasta dish is made with ground black pepper and heaps of pecorino cheese

6x6

6×6: Katie Parla – The Rome-based food writer picks her most memorable dishes of the past six months, including Italian stone fruit, Turkish mezze and a legendary New Jersey pizza

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