1 00:00:08,000 --> 00:00:10,033 Well it's very exciting to be back in Rome again. 2 00:00:10,100 --> 00:00:12,100 At every turn there's something 3 00:00:12,166 --> 00:00:14,066 of historical significance. 4 00:00:14,133 --> 00:00:15,600 Look at that. 5 00:00:15,666 --> 00:00:20,166 It's literally like you're living inside a museum. 6 00:00:20,233 --> 00:00:22,733 Even if you've never been to Rome, 7 00:00:23,000 --> 00:00:24,566 you've been to Rome. 8 00:00:24,633 --> 00:00:28,533 Its stories have been told and retold on stage and screen, 9 00:00:28,600 --> 00:00:31,066 the city of toga's and gladiators, 10 00:00:31,133 --> 00:00:35,433 power and intrigue, empire and ruin, 11 00:00:35,500 --> 00:00:39,566 and of course La Dolce Vita - the good life. 12 00:00:40,666 --> 00:00:42,600 I'm Stanley Tucci. 13 00:00:42,666 --> 00:00:46,100 I'm Italian on both sides and I'm travelling across Italy 14 00:00:46,166 --> 00:00:47,433 to discover how the food 15 00:00:47,500 --> 00:00:49,733 in each of this country's 20 regions 16 00:00:50,000 --> 00:00:53,233 is as unique as the people and their past... 17 00:00:55,700 --> 00:00:59,000 The famous ancients of Rome once ruled the world... 18 00:01:03,433 --> 00:01:05,066 ...but I'm here to discover 19 00:01:05,133 --> 00:01:07,366 how it's the food of ordinary Romans 20 00:01:07,433 --> 00:01:09,533 that has conquered our hearts. 21 00:01:12,000 --> 00:01:13,500 But I'm going to warn you, 22 00:01:13,566 --> 00:01:16,633 if you're on a low carb diet beware... 23 00:01:16,700 --> 00:01:20,233 ...you're going to see a lot of pasta in this show. 24 00:01:22,700 --> 00:01:25,500 I mean, like, a lot of it. Like, a lot. 25 00:01:25,566 --> 00:01:27,233 I'm sorry. 26 00:01:42,300 --> 00:01:45,433 I've been visiting Rome for decades. 27 00:01:45,500 --> 00:01:48,666 Its beauty and history still leave me breathless 28 00:01:48,733 --> 00:01:52,400 but sometimes it's difficult to find a good meal 29 00:01:52,466 --> 00:01:55,433 if you don't know where to look. 30 00:01:55,500 --> 00:01:58,166 Rome is situated in Lazio, 31 00:01:58,233 --> 00:02:00,200 a region sometimes overlooked 32 00:02:00,266 --> 00:02:02,433 in favour of its grander gastronomic neighbors 33 00:02:02,500 --> 00:02:05,133 like Tuscany and Umbria. 34 00:02:05,200 --> 00:02:08,033 But Lazio has fed Rome for centuries 35 00:02:08,100 --> 00:02:11,333 and every part of the sheep and pigs raised here 36 00:02:11,400 --> 00:02:13,700 is put to use in kitchens across the city 37 00:02:13,766 --> 00:02:16,433 to make deeply flavorsome food. 38 00:02:18,533 --> 00:02:20,133 To start my journey, 39 00:02:20,200 --> 00:02:22,300 I'm catching up with my old friend Claudia. 40 00:02:22,366 --> 00:02:24,733 She's lived here virtually her whole life... 41 00:02:25,000 --> 00:02:27,333 -There you are. -...and her cardinal rule 42 00:02:27,400 --> 00:02:31,066 for good food is, 'when in Rome, eat as the Romans do.' 43 00:02:31,133 --> 00:02:33,033 -Are you OK? Good. -I'm good. You OK? 44 00:02:33,100 --> 00:02:35,400 -I'm so happy to see you. -It was a long time. 45 00:02:35,466 --> 00:02:37,066 It was a long time. 46 00:02:37,133 --> 00:02:39,400 Somehow almost 30 years has slipped by 47 00:02:39,466 --> 00:02:41,166 since we first became friends 48 00:02:41,233 --> 00:02:43,100 when we worked on a movie here together. 49 00:02:43,166 --> 00:02:45,600 I think that you came first time for a... 50 00:02:45,666 --> 00:02:48,500 Well, the very first time was like '95. 51 00:02:48,566 --> 00:02:53,766 No, I think '93, because it was the Undercover Blues . 52 00:02:54,033 --> 00:02:56,366 -I didn't know I was that old. -I know, me neither. 53 00:02:56,433 --> 00:02:58,733 Let's not mention it. [LAUGHTER] 54 00:02:59,000 --> 00:03:03,333 Claudia wants to take me for a classic Roman pasta lunch 55 00:03:03,400 --> 00:03:05,233 but with an hour to kill, 56 00:03:05,300 --> 00:03:08,000 we decide to get a coffee and reminisce. 57 00:03:08,066 --> 00:03:12,000 Well the San Calisto is a real institution. 58 00:03:12,066 --> 00:03:13,700 That's where we went a long time ago. 59 00:03:13,766 --> 00:03:18,200 Yeah, yeah, we were there every evening, you know. 60 00:03:18,266 --> 00:03:20,700 Back in the '90s we used to hang out 61 00:03:20,766 --> 00:03:23,166 in a great café in Trastavere, 62 00:03:23,233 --> 00:03:26,666 a grimy part of town, very much on the wrong side of the river. 63 00:03:26,733 --> 00:03:28,733 -Here we are. -Yeah, and here we are. 64 00:03:29,033 --> 00:03:31,600 And I was pleased to hear it was still going strong. 65 00:03:36,466 --> 00:03:39,400 -So you remember Marcello? -Yes I do, I do. 66 00:03:39,466 --> 00:03:44,200 Look what's there. The picture you gave them in '93. 67 00:03:44,266 --> 00:03:46,300 It's exactly in the same place. 68 00:03:46,366 --> 00:03:49,100 I think nothing changed in this place. 69 00:03:49,166 --> 00:03:51,066 No it hasn't changed. 70 00:03:51,133 --> 00:03:52,733 A little espresso would be just enough 71 00:03:53,000 --> 00:03:56,033 to whet our appetites before we go to lunch... 72 00:04:01,066 --> 00:04:03,166 ...or so I thought. 73 00:04:06,666 --> 00:04:08,366 -I know, I know. -What's that? 74 00:04:08,433 --> 00:04:11,233 -That's... -Who's joining us? 75 00:04:18,600 --> 00:04:20,200 These are maritozzi, 76 00:04:20,266 --> 00:04:24,166 Roman breakfast with a 2,000-year-old history. 77 00:04:24,233 --> 00:04:26,400 You cannot resist one of these. 78 00:04:26,466 --> 00:04:29,233 In the Middle Ages they were one of the few sweet things 79 00:04:29,300 --> 00:04:32,200 the church allowed you to eat during Lent... 80 00:04:32,266 --> 00:04:34,733 ...it doesn't seem very saintly to me. 81 00:04:35,000 --> 00:04:37,400 -[TUCCI] Is it like a brioche? -Yeah, it's like a brioche. 82 00:04:37,466 --> 00:04:39,300 -'Cause it looks like a brioche. -And it's even healthier 83 00:04:39,366 --> 00:04:42,566 compared to this. This is bomba con la crema. 84 00:04:42,633 --> 00:04:46,633 It's fried. It's a sort of donut with egg cream. 85 00:05:02,333 --> 00:05:04,633 But Italians don't eat breakfast like Americans eat breakfast 86 00:05:04,700 --> 00:05:07,200 or the British eat breakfast or the Dutch eat breakfast. 87 00:05:07,266 --> 00:05:10,466 [TUCCI] Yeah, 'cause they don't do eggs and bacon and... 88 00:05:10,533 --> 00:05:12,600 -It's always something sweet. -Yeah. 89 00:05:40,633 --> 00:05:42,000 Nice to see you again. 90 00:05:46,000 --> 00:05:47,633 As we staggered off our breakfast 91 00:05:47,700 --> 00:05:49,366 and headed through Trastevere, 92 00:05:49,433 --> 00:05:52,200 I noticed that the area was much busier and hipper 93 00:05:52,266 --> 00:05:54,733 than years ago. 94 00:05:55,000 --> 00:05:56,366 This was the poor quarters, 95 00:05:56,433 --> 00:05:59,600 you see the buildings, as nice as they are, 96 00:05:59,666 --> 00:06:01,633 -are very small. -Right. 97 00:06:03,233 --> 00:06:05,300 And then of course, as it happens 98 00:06:05,366 --> 00:06:08,466 you know, the old quarters got very trendy and everybody 99 00:06:08,533 --> 00:06:11,200 -wanted to live here. -Yeah and they become 100 00:06:11,266 --> 00:06:13,600 -more gentrified and... Yeah. -Yeah. 101 00:06:13,666 --> 00:06:15,133 The city may be changing, 102 00:06:15,200 --> 00:06:16,700 but one thing that's as constant 103 00:06:16,766 --> 00:06:18,566 as the ancient landmarks 104 00:06:18,633 --> 00:06:22,233 is how much people in Rome love their pasta. 105 00:06:22,300 --> 00:06:24,266 Four star dishes in particular 106 00:06:24,333 --> 00:06:26,533 have become an emblem of the city 107 00:06:26,600 --> 00:06:28,600 and Claudia is taking me to find out more 108 00:06:28,666 --> 00:06:32,366 at a place she says is the Pantheon of pasta... 109 00:06:32,433 --> 00:06:34,566 [TUCCI] The restaurant is fully booked... 110 00:06:34,633 --> 00:06:37,333 -But we don't care. [LAUGHS] -Yeah, we don't care. 111 00:06:53,333 --> 00:06:56,333 Well tell me some more about pasta in Rome. 112 00:06:56,400 --> 00:06:59,500 Pasta in Rome is like, you eat it every day. 113 00:06:59,566 --> 00:07:01,500 I mean you don't live without pasta. 114 00:07:01,566 --> 00:07:02,666 Every day? 115 00:07:02,733 --> 00:07:05,700 And everybody has its own recipe 116 00:07:05,766 --> 00:07:08,166 and of course it's the best ever, you know, 117 00:07:08,233 --> 00:07:10,233 and yours is nothing compared to mine. 118 00:07:10,300 --> 00:07:13,100 Right, it's true. It does become very territorial 119 00:07:13,166 --> 00:07:15,100 -doesn't it? -Yeah. 120 00:07:15,166 --> 00:07:18,400 Romans revere what they call The Four Pastas. 121 00:07:18,466 --> 00:07:20,633 [TUCCI] Nice to see you, thank you for having me. 122 00:07:20,700 --> 00:07:25,300 Simple but iconic dishes of staggering deliciousness. 123 00:07:27,333 --> 00:07:29,133 They are creamy Cacio e Pepe, 124 00:07:29,200 --> 00:07:33,400 made with mainly sheep's cheese and pepper. 125 00:07:33,466 --> 00:07:38,366 The ancient Gricia, which has added pork. 126 00:07:38,433 --> 00:07:41,166 Its luxurious cousin Carbonara, 127 00:07:41,233 --> 00:07:44,200 which is elevated with egg yolks. 128 00:07:44,266 --> 00:07:47,333 And finally, our lunch today, Amatriciana, 129 00:07:47,400 --> 00:07:50,333 made with tomatoes... 130 00:07:50,400 --> 00:07:55,366 ...and this Roman favourite, Guanciale, fatty pork cheek. 131 00:07:59,466 --> 00:08:01,300 [TUCCI] The Guanciale are a base 132 00:08:01,366 --> 00:08:03,466 for a lot of different dishes in Rome. 133 00:08:03,533 --> 00:08:05,300 We would normally use pancetta 134 00:08:05,366 --> 00:08:07,333 but the taste is totally different. 135 00:08:08,633 --> 00:08:10,000 -Terrible. Terrible. -No. 136 00:08:10,066 --> 00:08:12,166 -No, no, terrible. -Yes. 137 00:09:06,500 --> 00:09:07,700 [TUCCI] Thank you. 138 00:09:12,466 --> 00:09:14,566 [TUCCI] Thank you so much. 139 00:09:18,333 --> 00:09:20,200 -It's very good. -[TUCCI] [SPEAKS ITALIAN] 140 00:09:20,266 --> 00:09:23,766 Pasta's delicious. Delicious. 141 00:09:24,033 --> 00:09:26,166 The sauce is actually quite light, which is nice, 142 00:09:26,233 --> 00:09:27,700 and the guanciale are really delicate. 143 00:09:27,766 --> 00:09:29,533 Yeah, yeah it is. 144 00:09:29,600 --> 00:09:35,066 No, no. I kept some space in my stomach for this. 145 00:09:35,133 --> 00:09:38,233 Ah. Because we didn't eat the... 146 00:09:38,300 --> 00:09:40,033 -My god. -No. 147 00:09:41,566 --> 00:09:43,733 Across this city, every single day, 148 00:09:44,033 --> 00:09:46,700 Romans eat pasta that has ancient bonds 149 00:09:46,766 --> 00:09:49,266 to their surrounding countryside. 150 00:09:49,333 --> 00:09:52,000 Now it's hard to imagine, but this iconic food 151 00:09:52,066 --> 00:09:56,166 was once at risk of being banned in Italy... 152 00:10:09,466 --> 00:10:13,600 Sitting at the big, warm, carbohydrate-loaded heart 153 00:10:13,666 --> 00:10:17,166 of Italian cuisine is pasta. 154 00:10:17,233 --> 00:10:20,066 And fittingly for the nation's capital, 155 00:10:20,133 --> 00:10:23,666 Rome is obsessed with the stuff. 156 00:10:23,733 --> 00:10:27,133 I've been promised the best carbonara in the city 157 00:10:27,200 --> 00:10:28,466 and I've been told to come 158 00:10:28,533 --> 00:10:30,200 to the working-class backstreets 159 00:10:30,266 --> 00:10:32,066 behind Termini Station 160 00:10:32,133 --> 00:10:34,133 and to ask for the Don. 161 00:10:37,033 --> 00:10:38,666 [TUCCI] Tell me what you do. 162 00:10:38,733 --> 00:10:41,166 I'm passionate about popular food 163 00:10:41,233 --> 00:10:43,433 and for a long time I made a show 164 00:10:43,500 --> 00:10:48,166 where I play vinyl music disc and that's... 165 00:10:48,233 --> 00:10:50,666 -Like a DJ? As a DJ. -As a DJ, yeah. 166 00:10:50,733 --> 00:10:52,166 But at the same time... 167 00:10:57,366 --> 00:11:01,700 Daniele di Michele is a chef, historian and DJ 168 00:11:01,766 --> 00:11:04,700 who cooks Italian food while he spins records. 169 00:11:04,766 --> 00:11:08,266 His stage name is Don Pasta. 170 00:11:08,333 --> 00:11:10,200 Oh I have seen some of the stuff... 171 00:11:10,266 --> 00:11:12,333 -Yeah, yeah. It's crazy. -Oh it's really fantastic. 172 00:11:12,400 --> 00:11:14,466 I was pretending for the audience that I didn't know, 173 00:11:14,533 --> 00:11:16,333 -but why lie? -It's a joke. 174 00:11:16,400 --> 00:11:17,466 It's really great. 175 00:11:17,533 --> 00:11:19,666 Don Pasta has promised me 176 00:11:19,733 --> 00:11:22,366 the greatest dish of Spaghetti Carbonara I've ever tasted, 177 00:11:22,433 --> 00:11:24,366 and on the way he tells me 178 00:11:24,433 --> 00:11:26,366 why pasta matters so much to him. 179 00:11:26,433 --> 00:11:30,666 I realised that Italian food is popular food, 180 00:11:30,733 --> 00:11:32,400 roots food. 181 00:11:32,466 --> 00:11:34,466 Italian food is the resistance of the normal people 182 00:11:34,533 --> 00:11:36,700 or the working-class people that eat well 183 00:11:36,766 --> 00:11:39,033 because the working-class people 184 00:11:39,100 --> 00:11:41,333 create the roots of Italian food. 185 00:11:41,400 --> 00:11:42,666 Yes. 186 00:11:42,733 --> 00:11:45,066 Today we may think of a bowl of pasta 187 00:11:45,133 --> 00:11:47,066 as the ultimate comfort food 188 00:11:47,133 --> 00:11:49,600 but there's a distinctly uncomfortable history 189 00:11:49,666 --> 00:11:53,533 of Italians fighting oppression through pasta. 190 00:11:56,200 --> 00:11:59,066 In the early 1930s, Mussolini and his fascists 191 00:11:59,133 --> 00:12:02,366 imposed import bans on various foreign goods. 192 00:12:02,433 --> 00:12:04,400 This lead to food shortages, 193 00:12:04,466 --> 00:12:06,633 malnutrition and a lack of wheat 194 00:12:06,700 --> 00:12:11,566 which raised the prospect of Italian tables with no pasta. 195 00:12:11,633 --> 00:12:14,366 [SPEAKS ITALIAN] 196 00:12:14,433 --> 00:12:18,166 In typical style, rather than lifting the import bans, 197 00:12:18,233 --> 00:12:21,666 Mussolini tried to convince Italians that eating pasta 198 00:12:21,733 --> 00:12:25,533 would make them weak, lazy and even sexually impotent 199 00:12:25,600 --> 00:12:27,066 and that a high protein diet 200 00:12:27,133 --> 00:12:28,533 would make them more productive 201 00:12:28,600 --> 00:12:30,466 and war-like. 202 00:12:30,533 --> 00:12:34,366 The campaign was clearly not a success. 203 00:12:34,433 --> 00:12:36,133 When the fascism arrived 204 00:12:36,200 --> 00:12:39,700 a big part of Italy is with Mussolini... 205 00:12:39,766 --> 00:12:43,200 -Yeah. -...but 30-40% 206 00:12:43,266 --> 00:12:45,266 is against Mussolini. 207 00:12:45,333 --> 00:12:49,200 In fact pasta actually became a powerful symbol 208 00:12:49,266 --> 00:12:52,533 of the resistance against his fascist regime. 209 00:12:52,600 --> 00:12:55,400 Armed with their guns and sheets of pasta 210 00:12:55,466 --> 00:12:58,133 many of the Partisans who stood up to Mussolini 211 00:12:58,200 --> 00:13:01,266 lived in these very streets. 212 00:13:01,333 --> 00:13:03,266 [ARCHIVE] And the great access railyards 213 00:13:03,333 --> 00:13:05,733 from which troops and supplies are poured into Southern Italy 214 00:13:06,000 --> 00:13:07,300 are blasted... 215 00:13:07,366 --> 00:13:09,233 [TUCCI] During World War Two, 216 00:13:09,300 --> 00:13:11,366 this area bore the brunt of Allied bombings 217 00:13:11,433 --> 00:13:13,366 that aimed to disrupt the nearby rail hub. 218 00:13:13,433 --> 00:13:17,300 Tragically, over a thousand people were killed. 219 00:13:17,366 --> 00:13:19,433 This is in essence like a monument. 220 00:13:19,500 --> 00:13:22,200 Yeah, you can see the effect of the war. 221 00:13:22,266 --> 00:13:23,533 Yeah. 222 00:13:23,600 --> 00:13:26,566 People died, the families died, 223 00:13:26,633 --> 00:13:29,433 and all this area is bombed. 224 00:13:32,166 --> 00:13:33,533 This particular square 225 00:13:33,600 --> 00:13:36,100 was home to a hugely popular local trattoria 226 00:13:36,166 --> 00:13:37,700 before the war. 227 00:13:37,766 --> 00:13:40,600 The owner's wife and all but one of their children died 228 00:13:40,666 --> 00:13:43,500 when their building was hit during the bombing. 229 00:13:43,566 --> 00:13:46,700 After the war, the local community raised funds 230 00:13:46,766 --> 00:13:48,700 for the surviving father and son 231 00:13:48,766 --> 00:13:50,500 to reopen the restaurant again. 232 00:13:50,566 --> 00:13:54,366 The boy started work here aged just eight 233 00:13:54,433 --> 00:13:57,300 and amazingly he's still here today. 234 00:13:57,366 --> 00:14:01,000 The story of Roman food, Aldo Pomudollo. 235 00:14:01,066 --> 00:14:02,166 [TUCCI] Aldo... 236 00:14:05,266 --> 00:14:07,000 Beautiful. 237 00:14:07,066 --> 00:14:11,533 Aldo now runs the restaurant alongside his daughter Rossana. 238 00:14:11,600 --> 00:14:14,100 People come from across the city, 239 00:14:14,166 --> 00:14:16,100 and apparently further afield, 240 00:14:16,166 --> 00:14:19,200 to enjoy the comfort of Aldo's family food. 241 00:14:26,100 --> 00:14:30,166 So tell me about carbonara. Carbonara is a Roman dish 242 00:14:30,233 --> 00:14:33,066 but we don't know when it was invented, right? 243 00:14:33,133 --> 00:14:34,333 One story I'd always heard 244 00:14:34,400 --> 00:14:36,233 is that carbonara came about 245 00:14:36,300 --> 00:14:38,666 when the American soldiers in Rome during the war 246 00:14:38,733 --> 00:14:42,233 started missing their bacon and eggs from back home 247 00:14:42,300 --> 00:14:45,400 and wanted them added to spaghetti. 248 00:14:45,466 --> 00:14:48,700 Aldo, however, has his own theory. 249 00:15:36,033 --> 00:15:40,133 It seems some things are destined to remain Roman myths. 250 00:15:40,200 --> 00:15:41,700 What everyone can agree on 251 00:15:41,766 --> 00:15:45,133 is that the carbonara here is incredible. 252 00:16:09,733 --> 00:16:12,033 You have basically four ingredients - 253 00:16:12,100 --> 00:16:17,433 pasta, eggs, the guanciale, and cheese. That's it. 254 00:16:17,500 --> 00:16:21,033 But when I try it at home it's never this good. 255 00:16:28,500 --> 00:16:30,066 My mother does that too. 256 00:16:33,666 --> 00:16:35,300 You could just die now. 257 00:16:35,366 --> 00:16:37,133 When I taste pasta like this, 258 00:16:37,200 --> 00:16:40,133 I understand why it remains so important to this city. 259 00:16:40,200 --> 00:16:42,466 Rome may be the seat of power and religion 260 00:16:42,533 --> 00:16:46,166 but it's overwhelmingly a working class town. 261 00:16:46,233 --> 00:16:49,666 This is simple food that has been elevated over centuries 262 00:16:49,733 --> 00:16:51,300 by people making the best 263 00:16:51,366 --> 00:16:53,466 of what little they had available. 264 00:16:53,533 --> 00:16:56,166 They are rightly proud that their humble food 265 00:16:56,233 --> 00:17:00,333 has come to define Italy to the entire world. 266 00:17:12,433 --> 00:17:15,066 I've headed five miles out of the city centre 267 00:17:15,133 --> 00:17:18,600 using the newly extended Metro line. 268 00:17:18,666 --> 00:17:21,433 Romans have a reputation for resisting change 269 00:17:21,500 --> 00:17:24,433 and the arrival of the subway in 2014 270 00:17:24,500 --> 00:17:27,566 has shaken up old poor neighborhoods of the city, 271 00:17:27,633 --> 00:17:31,666 nowhere more so than Centocelle. 272 00:17:31,733 --> 00:17:33,566 I'm meeting Massimiliano 273 00:17:33,633 --> 00:17:37,166 who's the editor of Italy's most prestigious food journal 274 00:17:37,233 --> 00:17:39,600 to find out what's going on. 275 00:17:39,666 --> 00:17:42,533 Gentrification is moving in on this neighborhood 276 00:17:42,600 --> 00:17:45,533 and food is on the front line. 277 00:17:47,100 --> 00:17:49,100 [MASSIMILIANO] The neighbourhood was born 278 00:17:49,166 --> 00:17:50,233 during the Roman Empire. 279 00:17:50,300 --> 00:17:53,133 Centocelle is a Roman name, 280 00:17:53,200 --> 00:17:58,600 cento carceri is '100 jails' in English. 281 00:17:58,666 --> 00:18:02,166 -100 jails? -Jails, yeah, exactly. 282 00:18:02,233 --> 00:18:05,066 There may never have actually been one hundred jails here, 283 00:18:05,133 --> 00:18:09,466 but what this area does have is three new subway stations 284 00:18:09,533 --> 00:18:11,200 all within close proximity. 285 00:18:11,266 --> 00:18:13,266 [MASSIMILIANO] These things change up the game, OK? 286 00:18:13,333 --> 00:18:16,700 A lot of people came here to try to invest a bit. 287 00:18:16,766 --> 00:18:19,200 -Is this where we're going? -Yeah, it's here. 288 00:18:19,266 --> 00:18:21,266 Let's go in and see what he's got. 289 00:18:21,333 --> 00:18:24,300 Centocelle has long had a rough reputation. 290 00:18:24,366 --> 00:18:26,433 That's changing fast though 291 00:18:26,500 --> 00:18:29,033 and one place that's seen by some as ground zero 292 00:18:29,100 --> 00:18:32,400 for the transformation of the neighbourhood is a deli. 293 00:18:38,633 --> 00:18:42,300 Vincenzo opened this place well before the Metro arrived. 294 00:18:42,366 --> 00:18:45,133 He wanted to rehabilitate the surrounding Lazio region's 295 00:18:45,200 --> 00:18:47,566 mediocre reputation for food 296 00:18:47,633 --> 00:18:49,433 and bring the best of the countryside 297 00:18:49,500 --> 00:18:52,766 back for his neighbors to enjoy at fair prices. 298 00:19:18,233 --> 00:19:23,000 -Can I taste some? -Ah, si ! [LAUGHS] 299 00:19:23,066 --> 00:19:25,300 Pecorino cheese is made from sheep's milk 300 00:19:25,366 --> 00:19:27,166 and Rome is famous for it. 301 00:19:27,233 --> 00:19:30,200 Historically the animals were raised all around Lazio 302 00:19:30,266 --> 00:19:33,433 as a cheaper alternative to cattle and crops. 303 00:19:33,500 --> 00:19:36,333 Vincenzo goes a step further than most sellers 304 00:19:36,400 --> 00:19:38,433 and searches in some unlikely places 305 00:19:38,500 --> 00:19:41,366 for cheese that also helps his community. 306 00:19:58,700 --> 00:20:00,600 -What does that mean? -[MASSIMILIANO] In a jail. 307 00:20:00,666 --> 00:20:02,600 -In a jail. Jail. Jail. -In a jail. 308 00:20:03,466 --> 00:20:05,733 Oh OK. 309 00:20:06,000 --> 00:20:08,700 Only in Italy would an ancient cheese recipe 310 00:20:08,766 --> 00:20:11,333 be saved by prisoners. 311 00:20:25,400 --> 00:20:26,400 Right, yeah. 312 00:20:28,333 --> 00:20:30,233 Yeah, that's delicious. Mmm. 313 00:20:30,300 --> 00:20:32,233 As well as sheep's milk cheese, 314 00:20:32,300 --> 00:20:36,200 pork finds its way into almost every dish I've had in Rome. 315 00:20:36,266 --> 00:20:39,200 Historically, pigs were raised all around the city 316 00:20:39,266 --> 00:20:42,233 because they need less space than other animals. 317 00:21:03,566 --> 00:21:06,333 To me, Vincenzo is doing something amazing. 318 00:21:06,400 --> 00:21:08,700 Now people come here from around the city 319 00:21:08,766 --> 00:21:11,533 to this once overlooked suburb. 320 00:21:11,600 --> 00:21:13,266 But over the past few years, 321 00:21:13,333 --> 00:21:17,033 another 50 to 60 food places have opened up nearby. 322 00:21:40,366 --> 00:21:44,233 Romans are renowned for their stubborn resistance to change. 323 00:21:44,300 --> 00:21:47,500 I guess it's what's kept this city standing for centuries. 324 00:21:47,566 --> 00:21:51,433 But Massimiliano wants to show me another café in the area, 325 00:21:51,500 --> 00:21:54,566 one of many that have opened in recent years. 326 00:21:54,633 --> 00:21:57,666 I wasn't fully prepared for what we found. 327 00:22:10,633 --> 00:22:12,700 It's hard to imagine, but a few months ago 328 00:22:12,766 --> 00:22:16,200 this place was a thriving café and bookshop 329 00:22:16,266 --> 00:22:19,700 called La Peccora Elettrica - The Electric Sheep. 330 00:22:28,466 --> 00:22:31,733 On the night of April 25th, 2019, 331 00:22:32,000 --> 00:22:34,733 Alessandra's café was firebombed. 332 00:22:35,000 --> 00:22:37,000 She set about rebuilding her business 333 00:22:37,066 --> 00:22:40,666 but shockingly, the night before she was due to reopen, 334 00:22:40,733 --> 00:22:43,266 the attackers struck again. 335 00:22:51,200 --> 00:22:52,666 Three local businesses 336 00:22:52,733 --> 00:22:55,400 have now been attacked like this here in Centocelle, 337 00:22:55,466 --> 00:22:58,566 including a pizza place and this jazz bar. 338 00:22:58,633 --> 00:23:01,533 The police still haven't found who's responsible. 339 00:23:01,600 --> 00:23:05,066 Because Alessandra hosted community events at the café, 340 00:23:05,133 --> 00:23:07,266 including anti-fascist talks, 341 00:23:07,333 --> 00:23:09,733 suspicion has fallen on the far right. 342 00:23:10,000 --> 00:23:11,733 But others here blame local criminals 343 00:23:12,000 --> 00:23:13,566 protecting their old turf 344 00:23:13,633 --> 00:23:18,000 or even anti-gentrification campaigners. 345 00:23:18,066 --> 00:23:21,566 But is this happening in other parts of Rome too? 346 00:23:35,433 --> 00:23:38,500 When change happens, Romans resist, 347 00:23:38,566 --> 00:23:42,533 but whoever did this has made it dangerous to sell food. 348 00:23:42,600 --> 00:23:44,200 It seems brutal to attack 349 00:23:44,266 --> 00:23:46,400 restaurants and cafes in this city 350 00:23:46,466 --> 00:23:50,200 that is united in its love of eating together. 351 00:24:00,366 --> 00:24:02,433 Tucked in a curve of the River Tiber 352 00:24:02,500 --> 00:24:06,733 is Testaccio, once known as the belly of Rome, 353 00:24:07,000 --> 00:24:08,733 home to the old slaughterhouses 354 00:24:09,000 --> 00:24:12,666 that supplied 19th and 20th Century Romans with meat. 355 00:24:12,733 --> 00:24:14,500 So tell me about this place. 356 00:24:14,566 --> 00:24:17,733 This is the Ex Mattatoio, the retired slaughterhouse... 357 00:24:18,000 --> 00:24:20,300 ...and for about a hundred years, until the 1970s, 358 00:24:20,366 --> 00:24:23,700 it's where most large Roman animals were slaughtered 359 00:24:23,766 --> 00:24:28,433 basically from lambs all the way up through steer. 360 00:24:28,500 --> 00:24:30,033 This four square mile site 361 00:24:30,100 --> 00:24:32,366 will be redeveloped into a cultural area. 362 00:24:32,433 --> 00:24:36,533 But for now, signs of its former life are everywhere. 363 00:24:36,600 --> 00:24:39,266 You can still see the tracks that the carcasses move on. 364 00:24:39,333 --> 00:24:41,766 Oh yeah, for the carcasses, yeah. 365 00:24:42,033 --> 00:24:44,200 Katie Parla is a renowned food writer 366 00:24:44,266 --> 00:24:48,533 who swapped New Jersey for Rome almost 20 years ago. 367 00:24:48,600 --> 00:24:50,533 [KATIE] You got the veal pavilion here... 368 00:24:50,600 --> 00:24:51,566 Oh. Vitellara. 369 00:24:51,633 --> 00:24:53,100 Skinning happened there. 370 00:24:53,166 --> 00:24:54,700 -Right. -The Pellanda. 371 00:24:54,766 --> 00:24:57,700 [KATIE] It's an organised place with so many pavilions. 372 00:24:57,766 --> 00:24:59,466 -Covering a vast area. -Right. 373 00:24:59,533 --> 00:25:02,300 And really influencing the types of foods 374 00:25:02,366 --> 00:25:05,666 that would be eaten just across the street at the trattorias 375 00:25:05,733 --> 00:25:08,100 of the late 19th and early 20th Century. 376 00:25:12,533 --> 00:25:16,266 In butchery, the animal is quartered and those cuts 377 00:25:16,333 --> 00:25:19,066 went straight to the upper and middle-class kitchens 378 00:25:19,133 --> 00:25:20,500 everything that's left over, 379 00:25:20,566 --> 00:25:23,033 the blood, brains and intestines, 380 00:25:23,100 --> 00:25:27,200 was called the quinto quarto - the fifth quarter - 381 00:25:27,266 --> 00:25:29,433 and those were left to the poor. 382 00:25:29,500 --> 00:25:33,333 Some workers were even paid in offal instead of money, 383 00:25:33,400 --> 00:25:35,733 so they had little choice but to make the best of it. 384 00:25:38,333 --> 00:25:41,500 One restaurant keeping these historic flavours alive 385 00:25:41,566 --> 00:25:43,733 and taking them into the 21st Century 386 00:25:44,033 --> 00:25:45,633 is Santo Palato. 387 00:25:45,700 --> 00:25:49,166 If you know how to cook offal, you can turn the poorest guts 388 00:25:49,233 --> 00:25:50,766 into the richest of dishes... 389 00:25:51,033 --> 00:25:52,700 [KATIE] We're hungry right? 390 00:25:52,766 --> 00:25:54,400 -Starving. -Follow me. 391 00:25:54,466 --> 00:25:56,066 I haven't eaten in like an hour. 392 00:25:56,133 --> 00:25:58,033 ...and Katie wants me to meet Sara, 393 00:25:58,100 --> 00:26:00,533 a young chef with a growing reputation 394 00:26:00,600 --> 00:26:03,766 for doing amazing things with innards. 395 00:26:04,033 --> 00:26:05,533 -[SARA] Bonjourno . -[TUCCI] Stanley. 396 00:26:10,600 --> 00:26:12,700 [KATIE] She's gonna make a frittata for us 397 00:26:12,766 --> 00:26:15,100 and it's topped with chicken innards. 398 00:26:15,166 --> 00:26:19,400 So everything we focus on here in your restaurant is offal. 399 00:26:19,466 --> 00:26:21,266 -Yes. -Yes, good. 400 00:26:26,600 --> 00:26:30,466 -One egg per person. OK. Yep. -Yes. 401 00:26:38,533 --> 00:26:40,400 -...throughout the day. -Oh yeah. 402 00:26:40,466 --> 00:26:42,400 Have it for breakfast, lunch, dinner. Yeah. 403 00:26:42,466 --> 00:26:44,600 -I like it in a sandwich. -[TUCCI] Yes in a sandwich. 404 00:26:44,666 --> 00:26:47,100 That's what I used to take when I was a kid to school. 405 00:26:47,166 --> 00:26:48,666 Yeah. I'm very down with that. 406 00:26:48,733 --> 00:26:50,700 Chef Sara gave up medical school 407 00:26:50,766 --> 00:26:53,733 to pursue her dream of opening a restaurant. 408 00:26:54,000 --> 00:26:56,366 [TUCCI] Woah, yes. 409 00:27:09,500 --> 00:27:11,366 [TUCCI] So the stomach, the heart and the liver. 410 00:27:11,433 --> 00:27:12,366 [SARA] Yes. 411 00:27:22,100 --> 00:27:26,300 In Rome you find frittata and chicken organs, but separately. 412 00:27:26,366 --> 00:27:28,033 -[TUCCI] But separately. -[KATIE] Yeah, 413 00:27:28,100 --> 00:27:29,200 and she has combined them. 414 00:27:38,600 --> 00:27:39,600 [KATIE] It's ready. 415 00:27:41,733 --> 00:27:43,066 [TUCCI] Oh wow. 416 00:27:45,666 --> 00:27:48,600 -[KATIE] Smell it. Wow, rich. -[TUCCI] Oh yeah that's nice. 417 00:27:48,666 --> 00:27:51,200 Don't forget about this bread. 418 00:27:51,266 --> 00:27:54,666 -Oh wow, yeah, nice and hot too. -[KATIE] So good. Yeah. 419 00:27:55,633 --> 00:27:58,666 Mmm. That's great. 420 00:27:58,733 --> 00:28:00,066 Thank you. [LAUGHS] 421 00:28:01,666 --> 00:28:05,000 -Great. -This is really special. 422 00:28:05,066 --> 00:28:06,200 And I think it's a really good demonstration 423 00:28:06,266 --> 00:28:08,200 of what Sara does really well 424 00:28:08,266 --> 00:28:10,000 which is taking Roman classic flavours and combining them... 425 00:28:10,066 --> 00:28:11,466 -Yeah. Yeah. -...in a way that's new 426 00:28:11,533 --> 00:28:15,133 but not like revolutionary or extra contemporary 427 00:28:15,200 --> 00:28:18,466 they just make sense in the cuisine today. 428 00:28:18,533 --> 00:28:20,733 Sara gets her scalpel into some beef heart 429 00:28:21,000 --> 00:28:23,433 and we take a seat in the dining room. 430 00:28:24,300 --> 00:28:25,533 What's that? 431 00:28:35,000 --> 00:28:38,100 Really, this is a really unusual texture too isn't it? 432 00:28:38,166 --> 00:28:42,433 Alright so if we break down what the offal are 433 00:28:42,500 --> 00:28:45,600 we have heart, liver, lungs, stomach... 434 00:28:46,633 --> 00:28:48,000 -Brain. -...brain, 435 00:28:48,066 --> 00:28:49,433 -sweetbreads... -...intestines... 436 00:28:49,500 --> 00:28:50,766 -...intestines... -...snout. 437 00:28:51,033 --> 00:28:52,600 -Snout? -Cartilaginous things 438 00:28:52,666 --> 00:28:54,166 -on the face? -Oh yeah. 439 00:28:54,233 --> 00:28:56,100 The whole head really, if you think about it. 440 00:28:56,166 --> 00:28:57,633 The whole head. Yeah. 441 00:28:57,700 --> 00:29:01,133 If pasta is the first pillar of Roman food 442 00:29:01,200 --> 00:29:05,233 the astonishing use of offal is definitely the second. 443 00:29:05,300 --> 00:29:08,233 Somehow poor Romans turn these unpromising cuts 444 00:29:08,300 --> 00:29:12,466 into sheer culinary poetry. 445 00:29:12,533 --> 00:29:13,666 Yeah. 446 00:29:27,033 --> 00:29:30,533 -[TUCCI] Dude, I love oxtail. -[KATIE] I'm so into it. 447 00:29:30,600 --> 00:29:33,433 -[KATIE] So tasty. -That's really good. 448 00:29:33,500 --> 00:29:36,566 And this is definitely a more carnivorous city than it is 449 00:29:36,633 --> 00:29:38,533 -a fish eating city. -Without question, yeah. 450 00:29:38,600 --> 00:29:41,366 -Even though we're 15 miles from the sea... 451 00:29:41,433 --> 00:29:44,133 -I know. -That was really really far 452 00:29:44,200 --> 00:29:46,033 in pre-1970s standards 453 00:29:46,100 --> 00:29:48,300 before ice and refrigeration became more common. 454 00:29:48,366 --> 00:29:49,566 [TUCCI] Yeah. 455 00:29:49,633 --> 00:29:51,333 [KATIE] So this is that honeycomb tripe 456 00:29:51,400 --> 00:29:53,533 with all those really beautiful pockets. 457 00:29:53,600 --> 00:29:56,200 [KATIE] Lots of nice stomach geometry going on. 458 00:29:56,266 --> 00:29:58,200 I've never heard it described as stomach geometry. 459 00:29:58,266 --> 00:30:01,233 It makes it sound much, much more palatable. 460 00:30:01,300 --> 00:30:05,100 -That is really good. -It's boiled multiple times 461 00:30:05,166 --> 00:30:07,600 often with vinegar, that tenderises it and cleans it, 462 00:30:07,666 --> 00:30:09,766 and then it's cooked in tomato sauce 463 00:30:10,033 --> 00:30:11,166 with pecorino and mint. 464 00:30:11,233 --> 00:30:12,700 -So in Rome... -Pecorino and mint? 465 00:30:12,766 --> 00:30:15,233 Yeah. In Rome this is really the only way you find tripe, 466 00:30:15,300 --> 00:30:17,566 in fact the dish is called ''Trippa alla Romana' 467 00:30:17,633 --> 00:30:19,500 and go to another place, Florence included, 468 00:30:19,566 --> 00:30:22,233 and the tripe is prepared differently. 469 00:30:22,300 --> 00:30:25,433 Stewed stomach may not sound appealing, I know, 470 00:30:25,500 --> 00:30:31,066 but believe me, these are really tasty flavours. 471 00:30:31,133 --> 00:30:33,266 The Roman poor didn't have much to work with, 472 00:30:33,333 --> 00:30:35,200 but against the odds, they wound up 473 00:30:35,266 --> 00:30:38,166 making some of the very best food in the city. 474 00:30:38,233 --> 00:30:42,333 What can I say? Thanks a lot. Thank you so much Katie. 475 00:31:11,666 --> 00:31:12,666 Thank you, thank you. 476 00:31:12,733 --> 00:31:14,600 We're here in Rome 477 00:31:14,666 --> 00:31:18,300 and it's the most wonderful time of the year. 478 00:31:18,366 --> 00:31:21,200 No, it's not Christmas, 479 00:31:21,266 --> 00:31:23,400 it's artichoke season. 480 00:31:26,166 --> 00:31:27,666 Right now, markets across the city 481 00:31:27,733 --> 00:31:29,500 are humming with the sound of people 482 00:31:29,566 --> 00:31:32,533 hacking away at Rome's favourite vegetable. 483 00:31:34,766 --> 00:31:39,600 So show me the artichokes. 484 00:31:39,666 --> 00:31:41,766 As I've been finding out, with Roman food, 485 00:31:42,033 --> 00:31:44,000 you sometimes have to dig a little 486 00:31:44,066 --> 00:31:45,366 to get to the good stuff. 487 00:31:45,433 --> 00:31:47,333 So this is for the Carciofi Ro... 488 00:31:47,400 --> 00:31:49,233 -Alla Romana. -...alla Romana. 489 00:31:49,300 --> 00:31:53,000 Or alla Giudia 490 00:31:53,066 --> 00:31:55,233 Once trimmed, they can be deep fried 491 00:31:55,300 --> 00:31:58,100 to make one of my all-time favourite Roman foods. 492 00:31:58,166 --> 00:32:02,266 Carciofi alla Giudia - Jewish fried artichokes. 493 00:32:02,333 --> 00:32:06,000 You know my grandmother and my mother would make these. 494 00:32:06,066 --> 00:32:08,000 Ask anyone here and they'll tell you 495 00:32:08,066 --> 00:32:10,000 that this weird looking vegetable 496 00:32:10,066 --> 00:32:12,666 is a definitive Roman food... 497 00:32:12,733 --> 00:32:14,666 -Thank you so much. -Thank you. 498 00:32:14,733 --> 00:32:16,500 -Bye-bye. -Ciao, ciao, ciao. 499 00:32:16,566 --> 00:32:20,166 ...but what I love is that under those rough outer leaves 500 00:32:20,233 --> 00:32:22,133 it contains an entire history. 501 00:32:22,200 --> 00:32:25,300 A story of how society's outcasts 502 00:32:25,366 --> 00:32:28,766 can change the habits of an entire city. 503 00:32:32,200 --> 00:32:33,733 These picturesque ruins 504 00:32:34,000 --> 00:32:37,766 once contained the misery of Rome's Jewish ghetto. 505 00:32:38,033 --> 00:32:39,766 From the 1500s onwards, 506 00:32:40,033 --> 00:32:42,066 the city's entire Jewish community 507 00:32:42,133 --> 00:32:44,066 was locked in this walled area, 508 00:32:44,133 --> 00:32:47,433 only allowed to leave to do menial jobs in the daytime 509 00:32:47,500 --> 00:32:49,766 before being locked in at night. 510 00:33:15,633 --> 00:33:18,700 Italia Tagliacozzo is in her 80s 511 00:33:18,766 --> 00:33:20,700 and has lived here her whole life. 512 00:33:29,400 --> 00:33:33,266 When the Nazis seized Rome in October 1943, 513 00:33:33,333 --> 00:33:35,100 the ghetto was a sitting target 514 00:33:35,166 --> 00:33:39,066 and it's 1,204 residents were sent to the gas chambers. 515 00:33:39,133 --> 00:33:41,766 Italia was one of just a handful who escaped 516 00:33:42,033 --> 00:33:44,333 when her uncle hid her outside the city. 517 00:33:50,666 --> 00:33:52,466 For the few who survived, 518 00:33:52,533 --> 00:33:55,600 food became a vital link back to their past. 519 00:33:57,566 --> 00:34:00,466 The Jews of Rome had lived in poverty for centuries 520 00:34:00,533 --> 00:34:04,166 and were forced to rely on the cheapest of ingredients. 521 00:34:24,666 --> 00:34:27,233 Using typical Roman inventiveness, 522 00:34:27,300 --> 00:34:29,366 the Jews transformed unloved ingredients 523 00:34:29,433 --> 00:34:32,533 like anchovies, eggplants and artichokes 524 00:34:32,600 --> 00:34:35,400 into dishes that the entire city 525 00:34:35,466 --> 00:34:38,466 would eventually take to its heart. 526 00:34:38,533 --> 00:34:42,333 Alongside pasta and offal, the influence of Jewish cooking 527 00:34:42,400 --> 00:34:46,100 is the third pillar of Roman cuisine today. 528 00:34:46,166 --> 00:34:47,666 Italia set up a restaurant 529 00:34:47,733 --> 00:34:50,666 serving the best Jewish food in the ghetto. 530 00:35:05,266 --> 00:35:07,600 In this kitchen, Italia and her crack team 531 00:35:07,666 --> 00:35:12,166 raise the humble artichoke into food for the ages. 532 00:35:17,433 --> 00:35:19,266 -Georgio. -Georgio. 533 00:35:31,300 --> 00:35:34,700 OK, so this is that 534 00:35:34,766 --> 00:35:36,000 that was done yesterday - 535 00:35:36,066 --> 00:35:37,000 cooked in the oil 536 00:35:37,066 --> 00:35:38,300 and then refrigerated. 537 00:35:42,433 --> 00:35:44,300 Alright so he's spreading out the leaves. 538 00:35:44,366 --> 00:35:45,700 So cooked, pre-cooked 539 00:35:53,366 --> 00:35:54,766 Look at how beautiful that is. 540 00:36:15,033 --> 00:36:20,066 That's the best one I've had. That is delicious. 541 00:36:20,133 --> 00:36:23,233 It's so addictive. It's like eating candy. 542 00:36:23,300 --> 00:36:26,333 You just can't stop, it's so crispy. 543 00:36:40,466 --> 00:36:42,266 That people love. Yeah. 544 00:36:47,100 --> 00:36:49,600 This dish tells a story. 545 00:36:49,666 --> 00:36:52,433 It has survived the darkest of times 546 00:36:52,500 --> 00:36:55,500 and links us to a past that was almost wiped out. 547 00:36:55,566 --> 00:37:00,000 To me it's a type of historical monument in Italian cooking, 548 00:37:00,066 --> 00:37:01,666 now beloved by everyone, 549 00:37:01,733 --> 00:37:04,500 and proudly embraced by the entire city. 550 00:37:13,566 --> 00:37:16,166 It's my last night in Rome. 551 00:37:16,233 --> 00:37:19,233 During my time here, I've learned that, above all else, 552 00:37:19,300 --> 00:37:23,700 food in Italy is about who you are and where you're from. 553 00:37:26,300 --> 00:37:29,366 But where does that leave you if you're an outsider? 554 00:37:29,433 --> 00:37:31,533 I've come to Bistro 64, 555 00:37:31,600 --> 00:37:34,066 a restaurant that has won a Michelin star for serving up 556 00:37:34,133 --> 00:37:37,100 some of the best Italian food in the city. 557 00:37:37,166 --> 00:37:38,400 The surprising thing is 558 00:37:38,466 --> 00:37:40,666 that the chef is an out-of-towner... 559 00:37:40,733 --> 00:37:42,633 ...and no he's not from Naples, 560 00:37:42,700 --> 00:37:44,233 or even Milan, 561 00:37:44,300 --> 00:37:46,366 he's from Japan. 562 00:37:49,366 --> 00:37:51,266 -Stanley. -Kotaro. 563 00:37:51,333 --> 00:37:53,466 -Nice to meet you. -Pleasure. Nice to meet you too. 564 00:37:55,466 --> 00:37:58,600 Kotaro Noda was lured here 20 years ago 565 00:37:58,666 --> 00:38:02,200 by his obsession with the flavours of Italian cuisine. 566 00:38:16,100 --> 00:38:19,033 Noda's food has won praise for its creativity 567 00:38:19,100 --> 00:38:22,300 but tonight he's making the simplest Roman classic. 568 00:38:22,366 --> 00:38:24,300 It's one of the famous Four Pastas, 569 00:38:24,366 --> 00:38:26,000 cacio e pepe, 570 00:38:26,066 --> 00:38:29,066 literally 'cheese and pepper.' 571 00:38:33,300 --> 00:38:35,500 There are just three main ingredients 572 00:38:35,566 --> 00:38:37,066 but it takes great skill 573 00:38:37,133 --> 00:38:39,633 to make this Roman favourite perfect. 574 00:38:53,233 --> 00:38:56,766 Of course, another Italian kitchen secret. 575 00:39:27,566 --> 00:39:29,600 Could take a while. 576 00:39:39,700 --> 00:39:44,300 I know you may be thinking this is ludicrously simple food 577 00:39:44,366 --> 00:39:46,500 but believe me, it's extraordinary 578 00:39:46,566 --> 00:39:48,533 and don't just take my word for it. 579 00:39:50,100 --> 00:39:54,633 Where's Karen? Karen? Come here. 580 00:39:54,700 --> 00:39:56,133 Right. 581 00:39:56,200 --> 00:39:57,333 -OK. -OK. OK. 582 00:39:57,400 --> 00:39:59,166 This is Karen who works with us, 583 00:39:59,233 --> 00:40:01,533 one of the producers. She's from Rome. 584 00:40:01,600 --> 00:40:04,000 -So you tell us what you think. -OK. OK. No pressure. 585 00:40:04,066 --> 00:40:06,666 No. No pressure, no pressure. He's not nervous at all. 586 00:40:06,733 --> 00:40:08,433 [NODA] I'm not nervous. 587 00:40:08,500 --> 00:40:10,233 [TUCCI] He doesn't care about our opinion. 588 00:40:18,000 --> 00:40:20,766 -[NODA] Va bene? -It's divine. Yes, it's so good. 589 00:40:21,033 --> 00:40:22,666 It's perfectly creamy. 590 00:40:22,733 --> 00:40:26,133 It's not too intense, it's not overloaded with flavour. 591 00:40:26,200 --> 00:40:27,533 -Yeah. -It's the perfect 592 00:40:27,600 --> 00:40:28,766 -amount of pepper... -Yeah. 593 00:40:29,033 --> 00:40:30,500 And it really respects, you know, 594 00:40:30,566 --> 00:40:33,566 how it would be cooked in a family. 595 00:40:49,000 --> 00:40:50,666 There's always a secret. 596 00:40:50,733 --> 00:40:53,500 There's always a secret, that's true. There's always a secret. 597 00:40:53,566 --> 00:40:55,266 When it comes to food, 598 00:40:55,333 --> 00:40:58,133 Romans know what they like and like what they know. 599 00:40:58,200 --> 00:41:00,266 Beyond his masterful take on the classics 600 00:41:00,333 --> 00:41:03,200 Noda's menu is full of incredible innovations, 601 00:41:03,266 --> 00:41:06,000 from sweetbreads with heart 602 00:41:06,066 --> 00:41:09,766 to purple potato cream with plum gelato. 603 00:41:10,033 --> 00:41:13,233 I was curious how the city had taken to his creations. 604 00:41:37,200 --> 00:41:40,200 The downside of Rome being so steeped in history 605 00:41:40,266 --> 00:41:43,033 is that sometimes great things are resisted 606 00:41:43,100 --> 00:41:46,766 because they're new and not what people are used to. 607 00:41:47,033 --> 00:41:50,333 Missing food this good is a real shame. 608 00:41:51,700 --> 00:41:54,133 I'm sorry. 609 00:41:54,200 --> 00:41:55,666 But here's the thing - 610 00:41:55,733 --> 00:41:59,500 the one thing Romans can't resist is a good meal 611 00:41:59,566 --> 00:42:01,166 and I'm hopeful that soon 612 00:42:01,233 --> 00:42:04,533 Noda's food will be another culinary landmark 613 00:42:04,600 --> 00:42:07,300 in this eternal city.