Recipes from Rome, CaldesiIn Recipes from Rome, Katie and Giancarlo unearth the city's hidden gem recipes that have been handed down through generations, as well as new, exciting dishes inspired by Romans from all walks of life. The duo present their interpretations of classic dishes, like Katie's spicy cheese and pepper pasta, alongside family favorites, such as sea bass with parma ham and sage. Collaborating with Rome's best chefs, they also share modern recipes like fiery

The pistachios have been turned into a thick

100% Italiano is a blend of Frantoio

The flavor develops over a number of years

This Balsamic Vinegar of Modena PGI is obtained with grapes from organic farming

and celery

Oro Bianco can be used on salads

Another credential

When they reach the desired consistency the syrup is poured into wood barrels where it is aged

These are a favorite for pasta salad as they gather multiples of delights -- vegetables

Contains wheat

Chile Peppers Paste

Ideal with cheese