The Rome Sustainable Food Project, a program devoted to providing organic, local, and sustainable meals for the community of the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott, a Chez Panisse alum, and guided by Alice Waters, the menus have given rise to a new, authentic cuisine inspired by la cucina romana, Chez Panisse, and the collective experience of those working in the AAR kitchen. Biscotti is the first of eight to ten small hardcover cookbooks, each based on a single subject. This, the first in the series, is a sweet one, focusing on fifty biscotti and dolcetti (cookies and sweets), the specialties of the Sicilian pastry chef, Mirella Misenti.
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