Ep 4. Rome: Porchetta and Pecorino

Bizarre Foods season 14 episode 4 takes food connoisseur Andrew Zimmern on a gastronomic adventure to Rome, Italy. The episode entitled "Rome: Porchetta and Pecorino" follows Zimmern as he explores the city's vibrant culinary scene and uncovers some of the lesser-known traditional dishes.

The journey begins at the bustling farmers market of Campo de' Fiori, where Zimmern samples some of the freshest produce Italy has to offer. From heirloom tomatoes to sweet figs, he marvels at the quality of the ingredients and the passion of the vendors who sell them.

Next, Zimmern heads to the Trastevere district, known for its bohemian atmosphere and traditional Roman cuisine. Here, he tries porchetta, a slow-roasted pork dish that has been a staple of Roman street food for centuries. The meat is tender, juicy, and bursting with flavors of fennel, garlic, and rosemary. This simple yet delicious dish showcases the beauty of Italian cuisine in its purest form.

Continuing his food tour, Zimmern visits a local cheese shop specializing in pecorino, a hard, sharp cheese made from sheep's milk. The owner, who inherited the store from his father, takes great pride in his selection of artisanal cheeses from all over Italy. Zimmern learns about the process of aging and how the flavors of the cheese change over time. He then samples some homemade ricotta, which is creamy and delicate, and pairs perfectly with fresh bread.

While in the Trastevere district, Zimmern also visits a pizzeria that has been serving the local community for over a century. The thick-crusted pizza is topped with fresh tomato sauce, mozzarella cheese, and a variety of toppings such as sausage and mushrooms. As he savors each bite, Zimmern appreciates the simplicity of the dish and the importance of tradition in Italian culture.

The journey then takes Zimmern to the Jewish Quarter, a historic neighborhood that has been a crossroads of cultures for centuries. Here, he tries fried artichokes, a typical Jewish-Roman dish that originated in the 16th century. The artichokes are crispy and golden on the outside, and soft and flavorful on the inside. This dish epitomizes the fusion of Jewish and Italian cuisine and the importance of preserving culinary heritage.

Finally, Zimmern visits a local restaurant that specializes in offal, or organ meats. He tries tripe, a dish made from the lining of the cow's stomach, and learns about its importance in Italian cuisine. Despite its reputation as a challenging dish, Zimmern finds the tripe tender and delicious, with a unique texture and flavor.

Throughout the episode, Zimmern highlights the importance of tradition, terroir, and seasonality in Italian cuisine. He also celebrates the passion and creativity of the local chefs and artisans who dedicate their lives to preserving culinary heritage. "Rome: Porchetta and Pecorino" is a delicious journey through the heart of Italian culture and a testament to the power of food in bringing people together.