This is a dish that has its roots in Italian hunters. It is famous for its red cacciatora with tomatoes, but this is the Roman style without tomatoes. I had it with a local recipe. It goes well with bread and rice, of course.
This is made by rubbing the tomatoes directly on the hardened bread to soften it. It’s a simple dish that even a child can make, but it was even better than I imagined.
This is a typical Turkish fast food and very famous dish. It was made in the present style by placing a horizontal rotating meat roaster in a vertical position. This time we have used a recipe published by the Turkish Embassy.
A personal, romantic dish with roots in the Scandinavian Vikings. Just like the Vikings, who were very particular about the appearance of their food, the appearance of this dish is also very important. Eating it with rye bread will give you the full local flavor.
This is a Croatian stew in which the fish is made to swim three times. The fish is swam in the sea and then swam in olive oil. Finally, the fish is swum in wine and is done.
Tracing back through history…I think the Norse Vikings were a big part of it. The local recipes that call for lots of butter,
I made it with a little soy sauce added.
This potato salad has a unique texture because all of the ingredients are diced. It has an interesting history, as the original recipe was stolen, and it spread throughout the world.
The carbonara, made from an authentic Roman recipe, was unlike anything I’ve ever had before. It’s probably because of the essential ingredient, pecorino romano. And while there are many theories about the history of carbonara, I was able to predict the history of carbonara after researching and making all of the dishes that are very similar.
Like Cacio e pepe and Carbonara, it is one of the three major pasta dishes in Rome. I made it using a local recipe.
This dish is the father of carbonara, I felt. Roman pasta is famous for Cacio e pepe, Amatriciana and Carbonara; Pasta alla gricia is Amatriciana minus the tomatoes. I was able to enjoy the local recipe.