architecture art food Italy Michelangelo Raphael Rome

Roma: day 16: Roman cooking and Roman architecture

Posted on by L H Watson
Reading time 1 minute

We went to In Rome Cooking School for a class on Roman Jewish cooking.

Pasta for cacio e pepe
Assembling and the cacio e pepe
Cacio e pepe with fried zucchini
Preparing to trim artichokes


Slow braised beef and steamed artichoke
Crust for crostata

Crostata filled with ricotta and sour cherry compote going into the oven
Chianti in the beef and with the beef
Individually topped crostata—dog bone for me
Sidney’s with Befana, the witch who brings children coal or candy depending on whether they have been bad or good

After eating, we waddled to the Pantheon area but first went to Santa Maria Sopra Minerva where we could get close to Michelangelo’s Risen Christ, but now there’s a sign indicating no touching.

They’ve added to the presepe.

There’s a more elaborate presepe in one of the chapels.

With our tickets bought in advance, we did not have to queue to get into the Pantheon.

Presepe in the Pantheon.

Raphael’s tomb

Floor restoration

After looking in stores in the area, we prepared a light dinner at the apartment as we were all too full from lunch for a restaurant meal.

Playing “Who Am I?”:

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