Chefs in Rome - 7 Shades of Taste for Rome” by Cristiano Bucciero is a work that expertly weaves the historical and cultural allure of Rome with the culinary universe, through the prism of the number seven, revealing how the symbolism of this number has shaped the city in various aspects. In the first part, titled “The 7 Keys of Rome”, the author, with clear and engaging language, transforms reading into an experience, allowing readers to perceive the influence of the number seven on the city, offering a new perspective on Rome. From imposing architecture to religion, from mythology to popular traditions, it shows how this number recurs significantly in the city’s life, enriching its cultural and social fabric. The author’s personal connection with this number adds a layer of intimacy and curiosity to the entire narration, making the book an informative work and, at the same time, a passionate account of his Rome. In the second part, dedicated to “Food Life in Ancient Rome”, the author delves into the roots of Roman culinary tradition, examined through an analysis of tastes, social hierarchies, and convivial practices. Here, the importance of food not only as sustenance but also as a central element in the social and cultural construction of those times is revealed, connecting the past to the present with a story that highlights how history influences today’s cuisine. The book transports us to the present, where the culinary traditions of ancient Rome continue to live in the kitchens and among today’s professionals. Through an evocative photographic gallery of over 120 images, the work of four renowned chefs is presented: Iside De Cesare, Daniele Usai, Francesco Apreda, and Davide Del Duca. Each of them invites the capital city to dinner, presenting seven dishes that are each an ode to taste. These elements integrate harmoniously, creating a fascinating and multisensory portrait of Rome, a city that, like the number seven, embraces multiplicity and unity, diversity, and equanimity.
