Serious Case of the Roman Munchies | Katie Parla’s Viceland Street Food Tour & What You’re Eating at Her Harry’s Pizzeria Pop Up Dinner

Watch and learn people.

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 con zucca e pecorino romano
SQUASH BLOSSOM PIZZA pizza romana con fiori di zucca
verdure gratinate al forno
insalata di finocchio, radicchio, e pera
BRAISED OXTAIL GNOCCHI gnocchi al sugo di coda
ROMANESCO CUSTARD sformatino di broccolo romanesco
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

When in Tasting Rome | Food Historian Katie Parla Pops a Cookbook Dinner at Harry’s Pizzeria

Michael was in Philadelphia on a quick business trip this past spring and found us a pop up.  As La Dolce Vita would have it, one actually ran into him!  Katie Parla happened to be in town on her book tour making the requisite Vetri Family stop where Chef was catching up with Marc, Jeff and his team.  A few bowls of pasta at Amis Trattoria later, Katie is bringing some serious Roman game to Harry’s — we are so happy she found room in her crazy schedule to add a visit to Miami in November!

Following an esteemed list of nearly 40 guest chefs over the past five years, including Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, and Mike Solomonov, Michael Schwartz welcomes Rome-based writer Katie Parla to his Neighborhood American Pizzeria in the Miami Design District on November 16 at 7 pm for Tasting Rome Pizzeria!


Nduja in Carozza – crispy, delicious fresh sausage snacks!

A family-style menu will highlight Katie’s Rome and its historic and unique cuisine featuring recipes from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (Clarkson Potter/2016). A signed copy of Tasting Rome, family-style dinner including welcome cocktail, passed snacks and four courses including dessert and four wines for the night are included in the ticket price with tax and gratuity.

Katie, a New Jersey native, moved to Rome in 2003 in pursuit of a sommelier certificate and a masters degree in Italian gastronomic culture. Katie has written about restaurants, drinks, and food culture for more than a decade, and her travel writing, food criticism, and recipes have appeared in the New York Times, Saveur, Food & Wine, and Australian Gourmet Traveller. She is the author or National Geographic’s Walking Rome, two mobile dining apps, and the Saveur-nominated food and travel blog

Caio e Pepe

As classic as it gets: Cacio e Pepe

She has appeared as a Rome expert on the History Channel, Travel Channel, Viceland, and the university lecture circuit.

Seating for Tasting Rome Pizzeria is first come, first served. Making new friends is encouraged and easy during this family-style dinner when you’ve got a welcome cocktail in hand, wines and Harry’s tap beers flowing freely!   Stay tuned for the menu and click here to join us!

All Roads Lead to Rome, and SPQR Pizzeria

SPQR Pizzeria_7.16v2They say all roads lead to Rome, but in SPQR: Modern Italian Food and Wine, the ancient Roman roads lead to a delicious culinary tour of modern Italy in recipes. Written by wine director and owner of A16 and SPQR Shelley Lindgren and SPQR chef Matthew Accarrino, with photos by Kate Leahy, the cookbook leaves you yearning for the tastes and sights of Italy.

Next Tuesday at Harry’s Pizzeria, we are lucky enough to get a few samples of what chef Matthew has up his culinary sleeves at SPQR Pizzeria, and our wine director Eric Larkee is working with Shelley to make sure that what our guests drink lives up to the name as well.

We’re all incredibly excited to have our first San Francisco chef popping with us at Harry’s, let a lone a Michelin-starred one.  This dinner is also a special one because we have never met Matthew.  He comes to us thanks to a recommendation from one of our longtime pop-up series enthusiasts.  I sat down with Matthew on speakerphone for a few minutes to talk Miami, Italy, and little baby shrimp. See below for a slide show to peek into the book that will be yours to take home after enjoying Matthew’s now finalized menu.  One week from today, his road leads to the Design District. There are still a few tickets left to join him and make new friends; visit here to purchase.

Have you ever been to Miami?

I think the last time I was in Florida was….well, it’s been a while, I’ve been to Orlando a couple of times. I’m really excited to get down there and check out the city.

Have you met Michael Schwartz?

No. I’ve known of him through various people, but never actually met him. That has been one of the best things about the book coming out is that I’ve had the opportunity to travel and meet new people, there is a lot of camaraderie in the kitchens, so it’s nice to have the opportunity to get different peoples perspectives on food and meet different chefs. You guys have had quite a crew down there for this [chef-pop series at Harry’s Pizzeria], I’m excited to be a part of that roster.

The book is gorgeous, quite a tour of Italy. Have you lived in Italy?

My family lives still in Puglia, I visited a bit throughout my life and cooked there to learn about my heritage, but one of the exciting things about the book was being able to travel there. I spent two months in Italy, alone. To really connect with my heritage, and be inspired by it. It’s not like I’m going to take any recipes from there and  replicate them, but being able to go to a lagoon in Friuli and pull up shrimp that are the size of your thumbnail and then cook them with the fisherman the at his little shack on the side of the hill, those are the sort of memories that you are nostalgic for when you’re creating food in a restaurant kitchen – the shrimp spaghetti recipe is actually in the book. My career is about recreating the experiences that I’ve had like that.

If you could be anywhere in Italy right now, where would you be?

La Marche, on the Adriatic coast. It’s so beautiful, all up and down the coast is scenic. There is the south part which is cosmopolitan with amazing seafood and then you drive twenty minutes into the mountains and it changes to game and all kinds of meat on the menu.

Do you think San Francisco is comparable to Italy with local produce?

Comparable? I don’t know. The availability of growing season and produce is why I live here, it’s a cooks paradise, but there are such tenets of Italian cuisine…it always reminds me of a story. When I was working north of my family, I went to visit and brought a big block of parma cheese to them in Puglia (where they eat mostly fresh cheeses like burrata) and they weren’t really impressed.  They have this tradition that the things that are best are what they have on hand, in Rome its the carciofi, everyone wants you to taste it. Here, we’re lucky enough to have a lot of produce close by for growing season. Everyone at this point probably takes pride in the things they have on hand, but in San Francisco we have so much of it, I’m almost embarrased sometimes at how much we have, how lucky we are.

What are you most excited about in Miami? Any restaurants?

Certainly Michael’s [Genuine Food & Drink], Javier (@gourmandj) sort of raves about what you guys do. I’m actually coming in a day early to have time to check out the scene down there.

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