Catherine learns the importance of markets to roman food. The daily shop for fresh seasonal ingredients has left it's mark on Roman cuisine.
She meets an Irish American writer Maureen Fant who takes her to visit one of the most famous delicatessens in Rome where the range of high quality meats and cheese has Catherine enthralled.
She is left gob smacked by Luigina, the home cook this week, and her polenta with pork and tomato sauce.
Catherine cooks meatballs with a twist, the classic Italian salad Insalata Caprese and a wonderfully fresh lunch courgette and Thyme Fritatta.
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Campo de forno
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