Originally the food of the poor (cucina povera means peasant cooking), offal is now regarded as a delicacy and is served in the best of Rome’s traditional restaurants. We will begin the tour with a walk through Testaccio, paying visits to the market and the former slaughterhouse. During our time we will discuss the history of cucina povera in Italy and, specifically, Rome. While the concept of nose to tail dining has become trendy of late, we will explore the historical roots of this tradition, which has a long, rich history in the city. If requested, the tour will culminate with a curated lunch of organ meats and poor cuts at a typical restaurant.
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