This Is TASTE 693: Rome's Real Deal and Cracking Carbonara's Code with Katie Parla
Nov 28, 2025
Join food writer Katie Parla, an expert on Roman cuisine, as she dives into the real culinary gem of Italy. She explores her latest book, blending history with modern dining while debunking tourist myths. Discover the fascinating evolution of carbonara and the impact of Ada Boni on Italian cooking. Katie also shares insights on contemporary Roman eating habits and the pizza renaissance. With anecdotes from her book tour and a passion for immersive food experiences, she captures the essence of Rome's culinary landscape.
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Go Beyond Rome's Tourist Core
- Katie Parla wants readers to experience Rome beyond tourist hotspots and seated trattorias.
- She urges visitors to explore neighborhoods, cafeterias, and pizza al taglio to see the city's full food culture.
Hudson Valley River Eel Discovery
- Matt describes discovering New York Makgeolli Brewery & Pub that serves Hudson Valley river eel and house makgeolli.
- He praises the fresh eel, limited season, and the owners' license to fish the nearby river.
Use Local Ingredients Confidently
- You can cook Italian food well using American ingredients instead of insisting on imports.
- Embrace local farming and quality domestic produce to execute authentic Italian dishes.
