/Tasting Rome Giveaway…And This Time It’s Global!

Tasting Rome Giveaway…And This Time It’s Global!

Tasting Rome

I love giving stuff away but unfortunately the big Tasting Rome box giveaway (in progress until Monday at noon EST) was for US residents only. Sorry about that, but shipping food across national boundaries creates all sorts of messes! For those of you who want to get your hands on a complimentary first edition of Tasting Rome (signed by yours truly) along with 6 bonus recipes, now’s your shot. I’ll be giving away a copy of the book and a digital booklet of original recipes to 3 lucky winners.

This offer is available to all earth-dwellers. To enter, leave a comment below naming your favorite Roman ingredient by noon EST Wednesday April 13! Please make sure to fill out the e-mail address field correctly (your email address will not be displayed publicly) so I can contact the winners, who will be chosen by Google’s random number generator. I’ll contact the winners by e-mail and announce the names here on April 13. In bocca al lupo!

2017-02-17T15:15:00+00:00 April 10th, 2016|Categories: Recipes, Rome & Lazio, Uncategorized|82 Comments

82 Comments

  1. Irene Hatzistavraki April 10, 2016 at 9:28 am - Reply

    Hi Katie, my favorite Roman ingredient has to be mozzarella cheese. In fact, there are so many ingredients that I had a difficult time choosing. Finally, narrow it down to mozzarella cheese as it is so versatile and tasty. Irene

  2. Georgette Jupe-Pradier April 10, 2016 at 10:43 am - Reply

    My favorite Rome ingredient is undoubtedly puntarelle, these beautiful crispy shoots had me at hello. Or er Buongiorno, when I first discovered them last year on a long weekend.

  3. Bob Capulong April 10, 2016 at 10:51 am - Reply

    Tartufo Bianco 🙂

  4. Stefano Poggi April 10, 2016 at 11:43 am - Reply

    Carciofi! Preferibilmente alla Giudia

  5. Susan Algie April 10, 2016 at 2:47 pm - Reply

    When we visit Rome, we follow Katie’s recommendations which are never disappointing.

  6. James Wagner April 10, 2016 at 2:51 pm - Reply

    Burrata

  7. Sal April 10, 2016 at 2:58 pm - Reply

    Easy. Fulvl Pecorino Romano.

  8. Nancy Yu April 10, 2016 at 3:12 pm - Reply

    My favorite Roman ingredient is pork! The thought of porchetta makes me want to go back to Angrypig in Rome!

  9. Christina Scherer April 10, 2016 at 3:15 pm - Reply

    Tie between carciofi and sweet semi dried tomatoes.

  10. Christy April 10, 2016 at 3:31 pm - Reply

    Oh, this is hard, but it has to be carciofi! I grew up in Northern California and artichokes have been my favorite food since I was a child. I sometimes wonder if they had anything to do with my adopting Rome as my favorite city, where I could find more and even better varieties. Nothing soothes me at the end of a rough day like prepping a pile of artichokes with a glass of wine.

  11. Traci Kerns April 10, 2016 at 3:31 pm - Reply

    Carciofi when in season and anything with Pecorino Romano!

  12. Sarah Lewis April 10, 2016 at 3:35 pm - Reply

    Fresh porcini for fabulous pasta sauce

  13. JERE April 10, 2016 at 3:36 pm - Reply

    Guanciale!

  14. Carol Isles April 10, 2016 at 3:43 pm - Reply

    My favorite Roman ingredient is definitely carciofi!

  15. Alan April 10, 2016 at 3:48 pm - Reply

    Hi, Katie,

    Elizabeth and I like Pecorino Romano.

  16. Khan Danis April 10, 2016 at 3:52 pm - Reply

    Hi Katie,
    My favourite Roman ingredient is without a doubt guanciale, whether in a matriciana sauce or thinly sliced with some bread. Nothing like it outside of Rome.
    Regards,
    Khan.

  17. Amy B April 10, 2016 at 3:53 pm - Reply

    Pecorino Romano! Thanks for the giveaway!

  18. Michele April 10, 2016 at 4:03 pm - Reply

    It would have to be the paper thin sliced prosciutto my Italian grandmother served us
    most Sundays half a century ago. Unfortunately, what we have here
    in the states now doesn’t come close.

  19. Shim April 10, 2016 at 4:07 pm - Reply

    Hi Katie , it all comes down to the use of Passum in various foods- its also great as a post dinner drink.

  20. Jenny April 10, 2016 at 4:16 pm - Reply

    Carciofi of course….or parmesean or wine….oh it’s impossible

  21. Miyuki April 10, 2016 at 4:28 pm - Reply

    Fiori di zucca. It gives carbonara a sweet touch. Frying the blossom is delicious, too!!

  22. Alvina April 10, 2016 at 4:34 pm - Reply

    Guanciale! Too bad I can never find it in Canada 🙁

  23. Karen April 10, 2016 at 4:34 pm - Reply

    It would have to be pecorino romano, especially if used in my favourite pasta dish, cacio e pepe.

  24. Casey R April 10, 2016 at 4:39 pm - Reply

    Pecorino Romano.

  25. Ray Cori April 10, 2016 at 4:53 pm - Reply

    Puntarelle

  26. Randy Cherkas April 10, 2016 at 5:00 pm - Reply

    My favorite would be guanciale, because of the Roman uniqueness of matriciana!

  27. eatnik April 10, 2016 at 5:05 pm - Reply

    My favourite Roman ingredient is guanciale – it’s fatty, porky flavour is like supercharged bacon.

  28. Diane April 10, 2016 at 5:14 pm - Reply

    All day, everyday – guanciale!

  29. Olga April 10, 2016 at 5:16 pm - Reply

    Pecorino Romano 🙂

  30. Lita Ristuccia April 10, 2016 at 5:37 pm - Reply

    so many delicious ingredients! how to choose?? ……carciofi!….and lots of other stuff, of course…..

  31. Candace Feck April 10, 2016 at 6:32 pm - Reply

    Ciao da Abruzzi. Soon Americana ma a questo momento sono a Pacentro per qualche mese. My favorite Roman ingredient at the moment is carciofi!

  32. Sara Quinn April 10, 2016 at 6:46 pm - Reply

    Guanciale! The bomb!

  33. Marigene McHale April 10, 2016 at 6:57 pm - Reply

    Hi Katie, my favorite food in Roma is Ciaco e’ Pepe.with pecorino Romano.

  34. kristine April 10, 2016 at 7:09 pm - Reply

    Carciofi

  35. Camille April 10, 2016 at 7:34 pm - Reply

    Hello, my favorite roman ingredient is the pecorino romano! Have a great day 🙂

  36. Angie April 10, 2016 at 7:35 pm - Reply

    Burrata!!! Grazie

  37. Maureen April 10, 2016 at 8:07 pm - Reply

    My favorite ingredient would have to be cheese–pecorino romano, parmesean–grated or chunks with salume!

  38. Luca Moretti April 10, 2016 at 8:11 pm - Reply

    Fiori di zucca!

  39. Paula April 10, 2016 at 8:37 pm - Reply

    Pecorino. Yum!

  40. Diane Morrison April 10, 2016 at 10:05 pm - Reply

    Gooey burrata. Only available in capital cities in Australia, and we live in the country. Wonder if I could make it ?

  41. Ann Thompson April 10, 2016 at 10:38 pm - Reply

    A truly Roman ingredient? Has to be carciofi! Many of the ingredients named above aren’t really “Roman,” but come from other areas of Italy. Of course they are all delicious.

  42. Gail April 10, 2016 at 11:09 pm - Reply

    Pecorino Romano

  43. Cynthia Moline April 10, 2016 at 11:22 pm - Reply

    Figs.

  44. Nuvola April 10, 2016 at 11:34 pm - Reply

    Ahhh how I miss puntarelle here in London.

  45. Rosalba April 10, 2016 at 11:35 pm - Reply

    I have to go with Guanciale!!!!

  46. Lise Buisson April 11, 2016 at 12:09 am - Reply

    Carciofi for sure. Fiori di zucca a close second. I’m going to stop there, but this could become a long Lise!

  47. Morris hyman April 11, 2016 at 12:55 am - Reply

    Well, it’s g or to be pistachio as in pistachio gelato!

  48. Brandy April 11, 2016 at 1:29 am - Reply

    It’s tough to choose, but I think I’m going with guanciale.

  49. Shannon J April 11, 2016 at 4:13 am - Reply

    I JUST found your amazing site and your fantastic writing. (And sent my Sunday reading it as I sat drinking limoncello…yes a little early in the season but was just what the day called for).

    Now, if I HAD to pick one guanciale. (it seems to be a favorite among many!)
    cooked up and added simply to some homemade pasta, olive oil, pepper, and a hint of lemon make it shine.

  50. Scout C April 11, 2016 at 4:35 am - Reply

    This is a tough one but I would have to say carciofi. Most memorable! Most aromatic! Congrats on the book!!

  51. Elif Şahinci April 11, 2016 at 5:09 am - Reply

    Definitely Carciofi!

  52. Frederik Dewispelaere April 11, 2016 at 5:22 am - Reply

    trippa

  53. Elisabetta Busini April 11, 2016 at 6:24 am - Reply

    I just love cicoria ripassata! With a crunchy slice of bread to go with, yum.
    Fingers crossed! 🙂

  54. Alper Mitrani April 11, 2016 at 7:40 am - Reply

    The creamy burrata would be my favorite! I love the simple combination of pesto, burrata, tomato and arugula with some pine nuts on top =)

  55. Elaine April 11, 2016 at 7:41 am - Reply

    Roman artichokes or carciofi 🙂

  56. Awanthi Vardaraj April 11, 2016 at 8:07 am - Reply

    I’m going to go with bucatini, because it’s such a source of comfort. Oh, and carciofi when it’s in season, of course. ^_^

  57. Italo April 11, 2016 at 8:09 am - Reply

    Com’è si può vivere senza pecorino romano… (no dish is perfect without pecorino romano)

  58. Prachi Joshi April 11, 2016 at 9:35 am - Reply

    Undoubtedly, Carciofi!

  59. Niamh April 11, 2016 at 10:22 am - Reply

    Guanciale! 🙂

  60. Karl-Friedrich Lingenfelder April 11, 2016 at 10:36 am - Reply

    That would be Guanciale.

  61. André Lamelas April 11, 2016 at 11:26 am - Reply

    Pajata’s the stuff.

  62. Mike Lee April 11, 2016 at 12:27 pm - Reply

    Guanciale….yum

  63. Nancy Vienneau April 11, 2016 at 12:27 pm - Reply

    fresh egg pasta: tonnarelli!

  64. Lourdes Diokno April 11, 2016 at 1:58 pm - Reply

    Hi Katie,

    Thanks for all your blogs – most helpful and informative. I am in Rome at least twice a year ( work related ) and I eagerly wait for your blogs/suggestions.

    My favorite Roman ingredients are puntarelle, porchetta and tripa – but if I have to choose, it will have to be tripa ( as in tripa-stuffed trapizzino or tripa alla Romana ).

    Keep up the good work!

    Lourdes

  65. Ramona O'Connell April 11, 2016 at 3:08 pm - Reply

    Olive Oil

  66. Janis Murphy April 11, 2016 at 3:09 pm - Reply

    Pomodoro Ciliegino Secco is great prepared many.ways.

  67. Geoff April 11, 2016 at 3:56 pm - Reply

    burrata – any time of the day!

  68. Bev April 11, 2016 at 4:14 pm - Reply

    HI One of my favorite ingredients in Roma would be Guanicale, I have several other favorites but this probably is the top:) Very hard to find where I live.

  69. John Zito April 11, 2016 at 5:21 pm - Reply

    Katie,
    It has to be carciofo.
    We were in Rome last spring and based on your recommendation in the New York Times we ate at Nonna Betta. We had them “alla giudia “. They were so good we ordered a second round.
    Congratulations on the new book!

  70. James Smith April 11, 2016 at 5:56 pm - Reply

    Veal for the saltimbocca!

  71. Geoff Hague April 11, 2016 at 6:22 pm - Reply

    Burrata, followed closely by guanciale and pecorino romana (all of which we were directed to during and after a wonderful personal tour by Katie back in 2011).

    Thanks!

  72. Kevin Robison April 11, 2016 at 7:08 pm - Reply

    Truly a Roman ingredient, Pajata, used in Rigatoni con la Pajata, is my pick. Yum!

  73. Linda April 11, 2016 at 7:10 pm - Reply

    My favourite Roman ingredient for cooking is mint.

  74. Sarah Von Paul April 11, 2016 at 8:14 pm - Reply

    It’s got to be Pecorino Romano- love at first bite!

  75. Julia { dinners with friends } April 11, 2016 at 11:32 pm - Reply

    Oooh, my favorite Roman ingredient – so many ingredients of the Cucina Romana come to mind!
    Of course roman artichokes. And punterelle.
    – but since both those are seasonal ingredients, my final vote goes to guanciale & pecorino romano!

    Always have a chunk of both in the fridge, Spaghetti alla Carbonara in the waiting …

  76. Sigurd Urdahl April 12, 2016 at 8:37 am - Reply

    It must be the puntarella.

  77. Joe Churchill April 12, 2016 at 4:50 pm - Reply

    Salata Ricotta! The ultimate cheese. Can’t wait to pick some up when I return this weekend.

  78. Christine Rocco April 13, 2016 at 8:26 pm - Reply

    Cavolfiore !

  79. Alper Mitrani April 15, 2016 at 7:53 am - Reply

    Hello,
    İs the winner announced yet ?

  80. Katie Parla April 16, 2016 at 10:12 pm - Reply

    Congratulations to Maureen, Jere, and Carol and thanks to everyone who participated!

    If you snag the book before April 21 (Rome’s 2769th birthday!) my publisher is giving away bonus recipes! purchase the book at your local bookstore on online retailer then visit this page to claim your gift: http://app.snapapp.com/TastingRomePhase3

  81. Nisha April 18, 2016 at 3:11 am - Reply

    Guanciale!

  82. Richard Pirrera April 26, 2016 at 2:31 am - Reply

    I’m a real fan of Roman Cuisine and anticipate the arrival of your book tomrw,April 26. I know I’ll devour it in no time. The food of Rome is simple, seasonal and delicious! It never gets old!

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