But im here to discover how its the food of ordinary romans that has conquered our hearts. But im going to warn you, if youre on a Low Carb Diet beware. Youre going to see a lot of pasta in this show. I mean, like, a lot of it. Like, a lot. Im sorry. Ive been visiting rome for decades. Its beauty and history still leave me breathless but sometimes its difficult to find a good meal if you dont know where to look. Rome is situated in lazio, a region sometimes overlooked in favour of its grander gastronomic neighbours like tuscany and umbria. But lazio has fed rome for centuries and every part of the sheep and pigs raised here is put to use in kitchens across the city to make deeply flavoursome food. To start my journey im catching up with My Old Friend claudia. Shes lived here virtually her whole life. There you are. Her Cardinal Rule for good food is, when in rome, eat as the romans do. Are you okay . Im good. Im so happy to see you. It was a long time. It was a long time. Somehow almos
Retold on stage and screen. The city of togas and gladiators, power an Intd Intri Empire and ruin and, of course, La Dolce Vita the good life. Im stanley tucci. Im italian on both sides and im travelling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. The famous ancients of rome once ruled the world. But im here to discover how its the food of ordinary romans that has conquered our hearts. When you try it, its crazy. But im going to warn you. If youre on a low carb diet, be ware. Yoour youre going to see a lot of pasta in this show. I mean, like, a lot of it. Like a lot. Im sorry. Ive been visiting rome for decades. Its beauty and history still leave me breathless but sometimes its difficult to find a good meal if you dont know where to look. Rome is situated in lazio, a region sometimes overlooked in favor of its grander gastronomic neighbours like tuscany and umbria. But lazio has fed rome for centuries and every pa
city of togas and gladiators, power and intrigue, empire and ruin, and of course la dolce vita - the good life. i m stanley tucci. i m italian on both sides and i m travelling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. the famous ancients of rome once ruled the world. -but i m here to discover how it s the food of ordinary romans that has conquered our hearts. but i m going to warn you, if you re on a low carb diet beware. you re going to see a lot of pasta in this show. i mean, like, a lot of it. like, a lot. i ve been visiting rome for decades. its beauty and history still leave me breathless but sometimes it s difficult to find a good meal if you don t know where to look. rome is situated in lazio, a region sometimes overlooked in favour of its grander gastronomic neighbours like tuscany and umbria. but lazio has fed rome for centuries and every part of the sheep and pigs raised here is put to use i
oh yeah, for the carcasses, yeah. katie parla is a renowned food writer who swapped new jersey for rome almost 20 years ago. katie: you got the veal pavilion here. oh. vitellara. skinning happened there. right. the pellanda. katie: it s an organised place with so many pavilions. right. katie: covering a vast area. right. and really influencing the types of foods that would be eaten just across the street at the trattorias of the late 19th and early 20th century. in butchery the animal is quartered and those cuts went straight to the upper and middle-class kitchens everything that s left over, the blood, brains and intestines, was called the quinto quarto - the fifth quarter - and those were left to the poor. some workers were even paid in offal instead of money, so they had little choice but to make the best of it. one restaurant keeping these historic flavours alive
Romans with meat. so tell me about this place. this is the ex mattatoio, the retired slaughterhouse. right. and for about a hundred 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. you can still see the tracks that the carcasses move on. oh yeah, for the carcasses, yeah. katie parla is a renowned food writer who swapped new jersey for rome almost 20 years ago. you got the veal pavilion here. oh. vitellara. skinning happened there. right. the pellanda. it s an organised place with