For the past four years, Canadian chef Mona Talbott of the American Academy in Rome—and author of the new cookie bible Biscotti (Little Bookroom; $18.95)—has transformed the institution’s dinner table into a model for sustainable dining. For ingredients, Talbott relies on Rome’s best artisanal food shops. Three of her favorites:
Head to the Jewish Ghetto’s Pasticceria Ebraica–Il Boccione for this addictive Roman classic, filled with sweet almond paste.
Baskets of sheep’s ricotta make up the window display at Antica Caciara Trasteverina, in Trastevere.
The family-run Antico Forno Marco Roscioli sells a savory pizza rossa, topped with freshly made tomato sauce.