Situated in Lazio, the ancient city of Rome is often overlooked in the gastronomic department. Stanley Tucci meets up with an old friend Claudia della Frattina, and they head to a little restaurant to order rigatoni all’amatriciana, one of the famous four Roman pastas. His guide is chef, DJ and food historian Daniele De Michele, also known as Don Pasta, and together they sample carbonara in the working class neighbourhood of San Lorenzo.

Stanley tries a selection of beautiful cheeses and pork sausages made from the sheep and pigs farmed in the region, as well as contemporary and classic Roman offal dishes. Italia Tagliacozzo, a child of the Roman ghetto who miraculously survived the Nazi occupation of the city, shows Stanley the art of making the best fried artichokes.

Finally, Japanese chef Kotaro Noda cooks an extraordinary cacio e pepe. It looks simple but is extremely hard to get right.

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