Dishing on Italian Film: Picchiapò and an Ettore Scola Classic
In Rome, there is a certain sanctity in satiety. A visit to any trattoria makes abundantly clear the role that meat – at its best unctuous, economical, and enjoyed with friends – plays to that end. Compared to the more renowned tripe, sweetbreads, and oxtail, picchiapò tends to fly under the Roman radar, but it continues to hold equal historical import.
The ingredients A commemorative sign for C'eravamo tanto amati in Rome, near the famed Via Margutta and Piazza del Popolo,This is Premium Membership Content
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