Cooking at Rome’s Latteria Studio (November 2018)

This article originally appeared in the November 2018 issue of Dream of Italy. Find the main article here. The best part about exploring Roman cuisine is it is intensely seasonal. An artichoke tastes infinitely better when you wait until spring to try one. Clementines are so much sweeter when you wait nine months for winter to arrive to taste them. A Roman table is often…

This content is for members only. Login if you’re a member or join today today and find out why our Italy travel advice has been recommended by The New York Times, National Geographic Traveler, ABC News and more. Immediately access 140 back issues of our award-winning newsletter and exclusive Italy travel discounts!
Login or Join To Access This Article!