Page 86 - Venison News Today

>> 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 is a renown food writer who swapped new jersey for rome almost 20 years ago. >> skinning happened there. its an organized place with so many pavilions covering a vast area and really influencing the types of foods that would be eaten just across the street at the late 19th and early 20th century. >> in...

He opened this place well before the metro arrived. he wanted to rehabilitate the surrounding lazios region reputation for food and bring the best of the countryside back for his neighbors to enjoy at fair prices. can i taste some? pep reno cheese is made from sheeps milk and rome is famous for it. historically they were raised as an alternative to crops.

He searches for unlikely places for cheese that also helps his community. what does that mean? oh, okay. only in italy would an ancient cheese recipe be saved by prisoners. thats delicious. as well as sheeps milk cheese, pork finds its way into almost

>> theres always a secret, yes. when it comes to food, romans know what they like and like what they know. beyond his masterful take on the classics, nodas menu is full of incredible innovations from sweetbreads with heart to purple potato cream with plum gelato. i was curious how the city had taken to his creations. >> the downside of rome being so steeped in history is that sometimes great things are resisted because theyre new, and not what people are used to. missing food this good is a real...

Only in italy would an ancient cheese recipe be saved by prisoners. thats delicious. as well as sheeps milk cheese, pork finds its way into almost every dish ive had in rome. historically pigs were raised all around the city because they need less space than other animals. to me vinchenzo is doing something amazing.

Area and really influencing the types of foods that would be eaten just across the street at the late 19th and early 20th century. >> in butchery the animal is quartered, and those cuts went straight up to the upper and middle class kitchens. everything leftover, 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 instead of money, so they had little choice but to make the best of it. santo palato. if you ...

Brains and intestines was called the quinto quarto, the fifth quarter. and those were left to the poor. some workers were even paid instead of money, so they had little choice but to make the best of it. santo palato. if you know how to cook offal you can turn the poorest into the richer of dishes. and katey wants me to meet a young chef with a growing reputation for doing amazing things with innards. >> shes going to make a fritatta for us, and its topped with chicken innards. >> so everything ...

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