tucked in a curve of the river tiber is testaccio, once known as the belly of rome. home to the old slaughterhouses that supplied 19th and 20th century romans with meat. so tell me about this place. this is the retired slaughterhouse. and for about 100 years until the 1970s it s where most large roman animals were slaughtered. basically from lambs all the way up through steer. this four square mile site will be redeveloped into a cultural area, but for now signs of its former life are everywhere. and where is the oh, yeah, the tracks for the carcasses, yeah. katey parla is a renowned food writer who swapped new jersey for rome almost 20 years ago. you have the veal here oh. skinning happened there.
I haven t eaten in like an hour. and katey wants me to meet sara, a young chef with a growing reputation for doing amazing things with innards. she s going to make a fritatta for us, and it s topped with chicken innards. so everything we focus on here in the restaurant is offal. yes. yes, good. one egg per person, okay. yes. yeah. yeah. throughout the day oh, yeah. have it for breakfast, lunch, dinner. yeah. i like it in a sandwich. yes, in a sandwich. that s what i used to take when i was a kid to school. yes. chef sara gave up medical