A Special Holiday Signing with Author Katie Parla for ROME

Join us for A Special Signing with Katie Parla! She'll be at our shop signing books, taking photos, and meeting fans.

Some details:

1. Every ticket entitles you to ONE BOOK. Additional books will be on sale at the event.
2. There are NO REFUNDS for this event-- if you suddenly can’t come that day, no problem, we will get a book signed and hold it (or you can contact the shop for shipping)

If you have any questions, please email events@boldforkbooks.com

ABOUT THE AUTHOR

Katie Parla is a New York Times bestselling author, Emmy-nominated television host, journalist, culinary guide and educator based in Rome. She has written, edited or contributed to more than 40 books including the cookbooks American Sfoglino, Flour Lab, Food of the Italian South, Tasting Rome and The Joy of Pizza. She co-hosts Gola, a podcast about Italian food and drink culture. In addition to appearing as an expert on television programs such as “Stanley Tucci: Searching for Italy” and Netflix’s “Chef’s Table,” Parla hosts culinary shows on Recipe.tv including “Katie Parla’s Rome,” “Katie Parla’s Roman Kitchen,” and “Gola on the Road.” She founded Parla Publishing in 2022 and has published Food of the Italian Islands and Rome independently.

ABOUT THE COOKBOOK

From Italy’s leading culinary voice and New York Times bestselling author Katie Parla, Rome offers a sweeping portrait of the city’s food culture, past and present. Drawing on two decades of research, eating, and storytelling in the Italian capital, Parla shows how the Roman table has evolved from the Iron Age to today and why it remains one of the world’s most compelling.

Rome launches with a thorough history through a culinary lens, beginning with its murky Iron Age origins, tracing the impact of conquests through the Roman Republic to the expansion of trade routes during the Empire and a scrappy period through the Middle Ages to ready Rome for its revival into the Renaissance era. Parla covers the political, societal, and economic shifts of the 18th and 19th centuries, from Napoleon to Mussolini and the post-war boom that introduced the “dolce vita” lifestyle, illustrating how people ate through the eras to bring readers into the mindset of present-day Rome.

The book contains over 110 recipes, drawn from experts (home cooks, restaurant pros, and food artisans alike) and is organized with a thematic approach: fried snacks and starters; pasta and soup; fish, meat and offal; vegetables, salads and sides; pizza and breads; and desserts. While the city’s beloved supplì, cacio e pepe, and maritozzi traditions are well represented, Parla finds opportunities to showcase a wider swath of Rome’s dining culture with recipes such as a hearty fettuccine al sugo di coda oxtail pasta and a warming minestra di broccoli e arzilla, or romanesco and broccoli soup.