Rachel Roddy’s recipe for rosel, or north Italian potato cakes | A kitchen in Rome

Whether you can satisfy the Brotherhood of Potato Cakes and Fritters remains to be seen, but served with cheese, salami and pickles, these potato cakes are utterly delicious

In the photo, there are two men – one about 60, the other 30 – a young woman and a child of about six all sitting on carved chairs at a table. Behind them is a window with thin, green curtains framing a clear view of a mountain. Three carved spoons hang on the wall, as does a painting similar to the view. Both men are wearing jackets over checked shirts; the woman is in a pink twin-set with a matching hairband underpinning her bouffant; and the child is in what seem to be dungarees.

On the table are glasses for water and wine, bread in a basket and two platters. One is covered with slices of salami, cheese and a heap of beans, and on the other is a small mountain of fried egg-sized tortei di patate, or potato fritters. The child has one in his hand, and is smiling. In fact, everyone is smiling. The picture is on page 67 of a 1971 magazine, Benvenuti a Trento (Welcome to Trento).

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