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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

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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)

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