Ep 5. Two Essentials of Roman Cuisine

Lidia's Italy season 1 episode 5, titled "Two Essentials of Roman Cuisine," focuses on the heart of Italian cooking — Rome. Lidia explores two essential ingredients of Roman cuisine — cacio e pepe and amatriciana.

In the episode, Lidia first visits a cheese factory in the village of Nepi, near Rome, to learn about the production of Pecorino Romano, the key ingredient in cacio e pepe. She meets the owner of the factory, who walks her through the process of making the cheese from raw sheep's milk, curdling it with locally sourced rennet, and aging it for a few months until it becomes the firm, slightly salty Pecorino Romano cheese that is widely used in Roman cuisine. Lidia also visits a market in Rome to gather fresh ingredients for her upcoming recipe.

The second half of the episode focuses on the making of amatriciana, a spicy tomato sauce made with guanciale (pork jowl), a key ingredient in Roman cooking. Lidia visits chef Cesare Casella, who shows her how to make guanciale from scratch (a process that takes weeks!), and then helps her prepare the sauce, using crushed canned tomatoes, red pepper flakes, and grated Pecorino Romano cheese. Lidia and Cesare sit down for a traditional Italian lunch and enjoy a plate of homemade spaghetti alla amatriciana, topped with extra Pecorino Romano cheese.

Throughout the episode, Lidia shares her personal experiences of growing up in Rome and how the local food and traditions influenced her love for cooking. She also shares tips and techniques for making traditional Italian dishes and introduces viewers to the unique ingredients and flavors of Roman cuisine. Lidia's Italy season 1 episode 5 is a celebration of the simplicity and beauty of classic Italian cooking, all in the heart of Rome.