Language: English
Roscioli is the story of a family, the one you will read in this book and that you will find sitting at their table, eating a great burrata accompanied by the best anchovies in the world. “Massimo Bottura”
At the end of the 1950s, 11 brothers and cousins arrived in Rome from Rocca di Montemonaco, a small town in the Marche region. They would all end up working as bakers in the Capital. Thus begins, with the story of Marco, the book “Roscioli il pane la cucina e Roma”, a book that tells the story of a family, the hard work, the evolutions and the search for an ancient Roman oven. Written by Elisia Menduni, with photos by Maurizio Camagna, published by Giunti in 2016, the book, in addition to proposing 30 iconic recipes of the Oven, the Ristorante Salumeria Roscioli and the Caffè Roscioli, also ranges over the ancient roots of bread-making in the Capital, from the Romans to today.
