Watch and learn people.
Chef Chris showed us how to make a Capricciosa inspired pie for us yesterday on Facebook Live.
Heat wave, anyone? F*ck yes, said any Miamian never! But record breaking temps never stopped Katie Parla from an adventure, especially when it’s showing a little culinary hospitality to Mario Batali and Action Bronson plus ones and twos. That’s just how one denouements the Italian episode of our favorite new guilty pleasure on Viceland — an epic Roman street food tour of the Eternal City in 110°F weather.
Lucky for Katie and you, it’s cold front season in Miami when she visits Michael’s neighborhood American pizzeria on Wednesday, November 16 to share her delicious new book with us. You can read all about the infamous Trapizzino and other amazing Roman specialities in your very own signed copy of Tasting Rome, while enjoying bite after transportive bite under one cool roof — Harry’s Pizzeria in the Miami Design District. Katie’s releasing the menu today. Check it out below, click to buy some tickets, and watch her show us all how to Roman Holiday and toast with pizza. Cin cin!
CINQUIÈME ARRONDISSEMENT DEL GIN CORNER — Gin, St. Germain elderflower liqueur, lemon, egg white, red wine
BUTTER & ANCHOVY CROSTINI crostini con burro e alici
BRUSCHETTE WITH SQUASH AND PECORINO ROMANO
bruschette con zucca e pecorino romano
SQUASH BLOSSOM PIZZA pizza romana con fiori di zucca
RICE CROQUETTES WITH PECORINO supplì cacio e pepe
BAKED VEGETABLES WITH BREAD CRUMBS
verdure gratinate al forno
FENNEL, RADICCHIO AND PEAR SALAD
insalata di finocchio, radicchio, e pera
ROSCIOLI’S RIGATONI ALL’ AMATRICIANA
BRAISED OXTAIL GNOCCHI gnocchi al sugo di coda
VITO BERNABEI’S PORCHETTA
ROMANESCO CUSTARD sformatino di broccolo romanesco
APPLE CROSTATA WITH ALMOND CRUST crostata di mela
PROSECCO Borgoluce, Italy
PECORINO Tiberio, Abruzzo, Italy
LAGRIEN BLEND Manincor “Reserve del Conte” Alto Adige, Italy
NERO DI TROIA Indigenous, Puglia, Italy
“…I am constantly curious about how a cook arrives at his or her personal
recipe. Why does one use pancetta instead of guanciale in carbonara or
introduce Parmigiano Reggiano into the cacio mix? What drives half of Rome’s
chefs to use cocoa powder in their coda and others to leave it out? Tasting Rome
answers these questions. Katie Parla, my dear friend and expert on all things
Rome—particularly food, wine, and beer— has distilled the local culture as only
the most informed and devoted observer could and shows how traditions are ever
￼￼~ Mario Batali, foreword