Eating Rome: Living the Good Life in the Eternal City

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Product Details

St. Martin's Griffin
Publish Date
6.6 X 0.7 X 8.4 inches | 1.3 pounds
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About the Author

ELIZABETH MINCHILLI is the author of six books on the joys of Italian life. She has written for over 40 magazines and today shares her passion for Italy through her blog and best-selling apps. She lives in a rooftop apartment in Rome with her husband, Domenico.


"Elizabeth Minchilli unlocks the secret door to reveal a thrilling world of Roman food - not just the best places to go but also why Italians adore them. I loved reading this deeply charming book and I can't wait to make the recipes!" --Ina Garten

"A truly insider's culinary guide to Rome, Elizabeth Minchilli takes us into the trattorias, caffès, pizzerias, and gelaterias of Rome. Each time I've been to the city, I've turned to Elizabeth for advice and have never been steered wrong. In Eating Rome, she generously shares all she loves about this delicious city, including recipes and favorite addresses, with everyone, and makes me hungry to go back. In fact, after reading these pages, if you're anything like me, you'll be ready to book a flight to Rome - pronto!" --David Lebovitz, author of My Paris Kitchen

"Minchilli's passion for food and Rome has produced a charming personal culinary itinerary and guidebook" --Publishers Weekly

"One of the 8 Travel Memoirs that Will Inspire You to See the World in 2015"

"If planning to dine in Rome or cook like a Roman, this is the book for you." --Library Journal

"Eating Rome is geared to enhance the Roman eating experience through an appreciation of its conventions... Eating Rome is not cultural anthropology: It's a collection of predigested insights that speaks to the bourgeois American traveling in bourgeois Rome. If you fit that demographic (and most of us vacationing in Europe do), then you'll find this book a handy navigator whether in Rome for two days or two months, and a delicious gift for someone who is embarking on a trip to Italy, especially if it is their first." --The Wall Street Journal