Global Guide to Local Food: American Academy in Rome

Today, the teaching kitchen at the prestigious community of artists and scholars is a tribute to seasonal Italian cooking.

[mf_image_caption layout=”bottom” offset=”yes” img=”https://modernfarmer.com/wp-content/uploads/2013/04/american-academy-inset.jpg” desc=”Alfresco dining at the Academy in autumn.”]

Every day, the kitchen – headed by chef Chris Boswell, with four rotating interns – provides sustainable meals for the academy’s community. (Time to make some friends at the academy, as it’s not open to the general public.) The menu changes daily based on ingredients from a select number of local, organic and biodynamic farmers. Roasted spring lamb with artichokes and potatoes may be replaced the next day with bucatini with tomato sauce, guanciale and Pecorino. And on its small farm, with just 15 raised beds, staff and interns grow more than 6,000 pounds of vegetables (and make more than 1,000 jars of jam) every year.

Read more of our Global Guide to Local.