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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 lo...

Even if youve never been to rome, youve been to rome. Its stories have been told and retold on stage and screen. The city of togas and gladiators, power and intrigue, 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 twenty regions is as unique as the people and their past. [ speaking in Foreign Language ] the famous ancients of rome once ruled the world. [ speaking in Foreign Language ] but im here to discover how its the food of ordinary romans that has conq...

And taking them into the 21st century is santo palato. if you know how to cook offal, you can turn the poorest guts into the richest of dishes... >> katie: we're hungry right? >> starving. >> follow me. >> i haven't eaten in like an hour....and katie wants me to meet sara - a young chef with a growing reputation for doing amazing things with innards. >> sara: bonjourno. >> tucci: stanley. >> katie: she's gonna make a frittata for us... >> right. >>...and it's topped with chicken innards. >> so everything we focus on here in your restaurant is offal. >> yes. >> yes, good. >> one egg per person....

So many pavilions. >> right. >> 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 the...

It's 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 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 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 in offal instead of money, so they had little choice but to make the best of it. one restaurant keeping thes...