In spite of the countless fish dishes that populate Roman menus, Rome’s not much of a fish city. It wasn’t until the mid-20th century, with the proliferation of refrigeration and deep freezing, that fish caught in the Tyrrhenian, Adriatic, Mediterranean Seas began making their way to the Italian capital’s market stalls and […]

Though Rome is less than 15 miles from the sea, its cuisine has never been dominated by fish. Historically, cod, anchovies, and other preserved fish made up a small part of the mainstream diet, but until the 20th century brought refrigeration (and freezing), most fish remained […]