Based between Rome and Sicily for the last 16 years, Rachel Roddy is one of the most inspiring and knowledgeable voices on the subject of Italian cooking. She is the author of three Italian cookbooks, the André Simeon Memorial Fund Award-winning Five Quarters, Two Kitchens, and her latest cookbook, An A-Z of Pasta, in which she weaves together potted histories, stories and recipes for 50 different shapes of Italy’s favourite food. Rachel also maintains a successful blog and captivates Guardian Feast readers with her weekly column, ‘A Kitchen in Rome’. From July 2021 to December 2021, Rachel will also be a guest monthly columnist for The Happy Foodie. You can find her column here.
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In the third instalment of her monthly pasta column, Rachel Roddy teaches us how to make pesto alla genovese served with trofie, potatoes and green beans.
An A-Z of Pasta with Rachel Roddy: Paccheri with Aubergine Cream, Two Sorts of Tomatoes, Mozzarella and Basil
In the second instalment of her monthly pasta column, Rachel Roddy shares an aubergine and mozzarella-based recipe that’s perfect for summer.