Cookbook author, publisher and culinary guide Katie Parla has called Rome home for more than 20 years. It’s a different Rome than 2026, and I wanted to give that full spectrum of what we eat in Rome — how we navigate food spaces,” she says. Along with a broadened sense of geography, Parla also sets out to expand people’s idea of what Roman food is. Add the chicken, skin side down, increase the heat to medium, and cook until browned on all sides, 10 to 12 minutes. Recipes and images excerpted from Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City by Katie Parla.

Source: National Post January 30, 2026 13:22 UTC