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.
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