THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
pasta e ceci (pasta and chickpea soup)
(Jonathan Wiggs/ Globe Staff) Jonathan Wiggs/ Globe Staff
Cooking Lessons From Rome

Chickpea soup retains its primacy in Rome

By Judith Barrett
Globe Correspondent / March 28, 2007

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

In Rome, the remnants and artifacts of the ancient civilization are never more than a few steps away. So we live with the past. And like the stones and monuments, which today are the foundation of a modern city, the cooking of ancient Rome is at the core of contemporary cuisine. Many dishes we find on menus here can be ... (Full article: 400 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass