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Rachel Roddy

Author · Journalist — Roman and southern Italian home cooking, written from a Testaccio kitchen. What a dish IS, how it is made, and which market stall it comes from.

Listed with the critics and writers in Rome.

Rachel Roddy is an English food writer and author based in Rome, where she writes the Guardian's weekly column "A kitchen in Rome". She has lived in Testaccio since 2005 with her Sicilian partner and their son. Her first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the Guild of Food Writers' First Book Award and the André Simon Food Book Award, and she has followed it with Two Kitchens in 2017 and An A to Z of Pasta in 2021. She has also written for the Financial Times, The New York Times, Vanity Fair, Internazionale and Passenger.

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