The Roman Recipe.

Many, many years ago, I was still at university, my parents spent some time in Rome, they visited churches, had gelati and Campari, once settled in, they still had gelati and Campari, but visited fewer churches – dolce far niente, what can I say – and wanted to move as soon as possible, which is quite understandable, in my opinion, people who don’t want to move to Rome when in Rome are not to be trusted, or are they? Anyway, at that time, a former colleague of theirs was living in Rome as a correspondent for a German newspaper, the Süddeutsche Zeitung, and invited them over to his place where he changed my mother’s life forever, he made the first spaghetti my mother would not only tolerate, but would prepare in the exact same way as soon as she was back home. You have to know that my mother’s spaghetti bolognese were actually quite good, as a child I even loved them, but she would never have some herself, too boring, she’d say, Klaus’ spaghetti all’amatriciana, however, were different, they were sensational, all that bacon, the fresh sage, the chillies, the grated pecorino, all that was much more to my mother’s liking, she brought home vast amounts of DeCecco pasta, the brand Klaus used, in these days totally unknown in Germany, totally, I very much blame Klaus for that brand’s international success, and the design and colour combo of their packaging at that time, yellow and turquoise, which I loved, but that’s another story, anyway, for these last 25 years, we’ve had this dish over and over again, it’s still called The Roman Recipe, and I have absorbed it so well, one might say, it’s part of my DNA. What can I say, everything Roman seems to be eternal.

2 thoughts on “The Roman Recipe.

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