My youngest sister Adele grew up with a passion for cooking like all of us in the family. Energetic and resolute, she was always more at ease than anybody else with cooking for a multitude. During the holidays or organizing parties, she was never intimidated by the number of guests she was trying to feed.
Now retired, Adele was owner and manager of her own family restaurant in the countryside north of Rome. As a former professional chef, she likes to experiment with new combinations of flavors. “Most of the Italians know how to cook,” says Adele, “but I like to try something different all the time.”
She prepares clams and mushrooms, zucchini and shrimps, truffles, and fish sauce, side by side with the traditional dishes of the Lazio region — all perfectly Italian, all perfectly new. At her place, lamb is always tender, fish is fresh, and pasta is handmade and cooked to perfection. She (reluctantly) agreed to share a few of her recipes with me.