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This sweet and savoury salad will make you a kale lover, and makes a great side salad. Add a protein, like grilled chicken or chickpeas, to make it a meal!

These delicious stuffed corn cakes are the national dish of El Salvador and can be made with any combination of beans, cheese, and meat

Typically a lightly pickled cabbage relish, this recipe speeds things up a bit without sacrificing flavour.”

With roots in Roman Jewish cooking, fritti took over the city’s eateries and is beloved by all. Open a bottle of sparkling wine, turn on your hood vent and/​or open a window and have a fritti party! Squid, salt cod, even mozzarella sandwiches can all be fried in addition to veg.

Rome is renowned for four pasta sauces: pasta all’Amatriciana (tomato, guanciale, black pepper, pecorino Romano), substitute the tomato for egg and you have carbonara, remove the egg and guanciale and you have cacio e pepe. Somewhere in between you have pasta alla Gricia!

Cacciatore translates to hunter’s style, so there are as many versions as there are hunters! Each version will use ingredients found in the area of where they are cooked – rosemary, potatoes and… anchovies? In this dish, the anchovies add an umami taste but without any fishiness!

Quinto Quarto, ​“the fifth quarter” in Italian, refers to the neighbourhood of Testaccio in Rome – a once poor area home to slaughterhouses. It also refers to the only parts of the animals that those who lived there could afford – the offal which makes up a fifth of the animal.

Agrodolce’ refers to anything sweet and sour! Used as an appetizer it whets the palate to begin the meal, used as a condiment or side dish it creates balance against richer food that may otherwise be missing.

A delicious and easy way to use up any veggies that are hanging out in your kitchen!

Brutti ma buoni, ​“ugly but delicious,” is a phrase perfect for much of Rome’s food. The ingredients may be beautiful, but the finished product may not be aesthetically pleasing but it will be delicious!