Episode
Rome: A Culinary History with Katie Parla
- Published
- Dec 28, 2025
- Duration seconds
- 3628
- Processing state
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- https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/rome-a-culinary-history-with-katie-parla
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Summary
Katie Parla returns to talk about her new book Rome: A Culinary History Cookbook, including why she self-publishes, how she actually gets the writing done, and what it takes to shoot a full cookbook fast. Then it’s a deep Rome run: porchetta quality (and why most is mediocre), pajata, Roman pizza styles, and how “traditional” rules like guanciale-onlyand no cheese with seafood are more complicated than people claim. Plus: the practical cacio e pepe fix (cold-start paste), why bucatini is a problem, and a few Roman myths that don’t survive the paperwork. Hosted on Acast. See acast.com/privacy for more information.