For more than 116 years The American Academy in Rome has offered support, time and an inspiring environment to some of America’s most gifted artists and scholars. www.aarome.org

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. A logical extension of the Academy’s values, since its official launch in February 2007, the Rome Sustainable Food Project nourishes and supports both work and conviviality and aims to construct a replicable model for sustainable dining in an institution. 

"What can be better than a cup of coffee and a biscotti in the morning? That is the premise behind this lovely and mouthwatering book. Author Mona Talbott is the executive chef of the Rome Sustainable Food Project, which was established to create eco-gastronomic, authentic cuisine for the American Academy in Rome... All the ingredients — hazelnut, chocolate, lemon, pistachio, eggs, fruits, honey, jam, olive oil, butter, flour and sugar — are sustainable and either local or made on the premises (such as the vanilla)." —Chicago Tribune

"There are 50 or so recipes packed into this attractive little tome. They range from American-traditional to European-classic. Something to suit every taste and occasion....offers a remarkable selection of cookies....Tastefully executed, this volume would be a well-received gift for any baker, be they novice or passionate expert." —Mostly Food (UK)

"As you'd expect from a book with a foreword by Alice Waters, its recipes are sustainable yet delicious – 50 types of Italian cookies from pine nut and rosemary to honey and cardamom." — One of the Best Cookbooks of 2010, The Observer (UK)

"....the new cookie bible..." — Travel + Leisure

"...small but comprehensive, comprising 50 mostly traditional recipes for the treats best loved by the Academy's friends, students and workers (the authors are both employed there). Start with almond-cornmeal and work you way through to chocolate-hazelnut." —Charlotte Druckman, Wall Street Journal Weekend

Mona Talbott was chosen by Alice Waters to be the Executive Chef of the Rome Sustainable Food Project in 2006. Talbott is a mentor to many cooks starting their careers and is a respected teacher, author, and chef. Her first food-related job was working in large reforestation camps in Canada. After culinary school she was hired by Alice Waters to work at Chez Panisse. She later worked at Eli Zabar’s Vinegar Factory and E.A.T. stores in New York and consulted for Hillary Clinton at her home in Chappaqua, New York. In 1999, Talbott began working as a chef for photographer Annie Leibovitz, and in 2004, was hired by Bette Midler’s New York Restoration Project to design a children’s after-school gardening and cooking program. In 2009, she was selected to be in COCO: 10 World-leading Masters Choose 100 Contemporary Chefs. She has written articles and recipes for The New York Times, Saveur, and Organic Style.

Mirella Misenti is the pastry cook at the American Academy in Rome. She has had a lifelong passion for traditional pastries of her native Sicily. In 2007 Misenti joined the Rome Sustainable Food Project cooks, bringing with her a knowledge of dolce Italiano, which helped to define the cuisine at the American Academy in Rome.

Annie Schlechter has been working as a photographer since 1998. She lived from September 2009 to June 2010 at the American Academy in Rome. Her clients include The World of Interiors, House Beautiful, The New York Times Magazine, Real Simple, W magazine, Travel & Leisure, and many more.