Reddit mentions of Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook

I tried to book an Airbnb with this girl in Rome. I liked her profile because it said she was a foodie, a blogger, and a photographer. She rejected my request because she already had a booking off of airbnb.

I must have said something that resonated with her because she messaged me a few days later and invited me to grab some beers with her friends. I'M IN!

Fast forward a few months and I'm in Rome staying somewhere else. Its raining and I'm thinking... maybe I'll bail on this drinks thing - she hasnt really followed up. At the last minute - I'm late now - I decide... what the hell I'm just gonna sit here doing nothing. I hail a taxi and head to a place named Birra+.

She's there and after a warm welcome, I start meeting her friends. First one is a sommelier, next one is a sous chef, next one is a food blogger, and it keeps going... these people are ALL food industry people. "What is going on here?" I thought.

I eventually find out, she's a food blogger AND also a New York Times travel writer. Published a few times, has her own app, etc. WOW! She was testing out an Italian beer tasting tour on her friends, and I got to join it. It really was a fantastic experience.

The rest of my trip was filled with THE BEST food recommendations for any price point. I still keep in touch with some of her friends to this day. I got to go to a michelin star - meet the chef. I got recommendations on best wine bars and which wines to try. It completely made my trip! Memories for a lifetime.

BTW if anyone is interested her name is Katie Parla. She now has her own book and is writing another book on the Italian island food right now. Also looks like she still does the Italian beer tour doesnt look like she lists prices... I'm guessing shes super expensive.

The only thing that's ever worked for me is to put about 3/4 of the total amount of pecorino and pepper in a mixing bowl, ideally steel, and slowly whisk in the pasta water in the last thirty seconds of the pasta cooking, stirring rapidly. Then I use my tongs to take the spaghetti directly out of the pot and put it into the bowl, tossing vigorously. Then I put the bowl back over the pot of water to keep the pasta from losing too much heat, and I keep tossing while sprinkling in the rest of the cheese. Works perfectly about 85% of the time.

Edit: your recipe looks terrible, tbh. The whole reason cheese clumps is the heat. Dumping a cheese like pecorino into a pot of simmering water sounds like asking for trouble. Do it my way. I got the basic technique out of this book.