25 woman recipes

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Spaghetti all'Amatriciana with bacon or prosciutto, fresh tomatoes, pimento, and grated cheese. A classic Roman pasta dish ready in 30 minutes with just a few ingredients.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Nicomedes' anchovy, an ancient Roman culinary trick: blanched turnip slices shaped like anchovy filets, dressed with olive oil, salt, and poppy seeds to mimic fish without fish. Brilliant vegetarian party piece.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.