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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 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 ....
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 conquered our hearts. But im going to warn you, if youre on a low carb diet, beware. Here 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 ....
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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 ....
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 these historic flavors alive and taking them into the 21st century is santo palato. if you know how to cook offal, you can turn the poorest cuts into the richest of dishes. we re hungry right? starving. follow me. i haven t eaten in like an hour. ....