Tucci in Lazio: Every Dish From Episode 5 of Tucci in Italy

The Sandwich That Says It All

In Rome, Tucci heads to Circoletto, where he bites into what he calls “one of the most delicious sandwiches I’ve ever had in my life.” It’s a panino stuffed with smoked tongue, Roman lettuce, gherkins, and a mustard-mayo sauce—a bold yet balanced mouthful crafted by a trio of Trecastelli chefs. “Everything Lazio has to offer,” Tucci says, “in one bite.”

Roman Antipasti and Pasta at Trattoria Etruria

At Trattoria Etruria, Tucci explores what he calls “unpretentious, down-to-earth food.” The chalkboard menu includes Roman staples: zucchini alla concia, carciofi alla romana, pajata, and a perfectly executed cacio e pepe, which he names one of Rome’s most defining dishes.

Watch How Tucci's Favorite Pasta is Made

Master the four-ingredient Roman classic: pasta, pecorino, black pepper, and starchy water.

Thin-Crust Perfection in Tor Pignattara

Tucci heads to A Rota Pizzeria in the Roman suburb of Tor Pignattara for thin, crisp Roman-style pizza. Starting with a 150-gram dough ball, the pizza is topped with dried buffalo mozzarella and tomatoes, then baked for under two minutes and finished with fresh basil. “Perfect,” he declares, savoring the balance of texture and restraint.

Learn How to Make Roman Pizza

See how thin, crisp Roman-style pizza is made from a 150-gram dough ball—stretched, topped, baked fast, and finished with fresh basil.

Ariccia’s Famous Porchetta

About 20 miles outside Rome, Tucci visits Ariccia—famous for porchetta, a spiced, rolled pork roast. Each local family guards their own seasoning secrets, but most blends include garlic, rosemary, and salt. Tucci samples the classic presentation: a porchetta sandwich served simply on bread and washed down with sparkling wine.

Fagotto: Lazio’s Picnic Bundle

At Osteria Dell’Olmo, Tucci is served fagotto—a bundle packed with porchetta, buffalo ricotta, mozzarella, buforino (a buffalo-sheep cheese blend), friggitelli, and roasted potatoes. Presented in a basket, it honors a tradition when locals packed meals for winery visits. “It’s like a picnic,” Tucci says, unpacking each item with visible delight.

Lake Bolsena’s Fish Stew: Sbroscia

In Marta, Tucci visits Lake Bolsena to try sbroscia, a lakeside fish stew made with fresh water, local mint, and a mix of daily catch. Though new to him, Tucci calls it “delicious” and uniquely refreshing. The simplicity of lake-to-table dining continues the theme of Lazio’s quiet power.

A Michelin Twist at La Parolina

At La Parolina in Trevinano, Tucci steps into the kitchen for a high-end reinterpretation of Lazio’s traditions. He samples hazelnut steak tartare and tagliolini pesto served in sbroscia broth and brightened with saffron. It's Lazio reimagined, plated with precision.

Roman Lamb at a Sunday Feast

Back in Castel Giuliano, Tucci joins a multi-generational family for a traditional Sunday feast. The highlight: abbacchio scottadito, Roman-style lamb ribs grilled and eaten with “scorched fingers.” The meal continues with lamb offal with onions, pecorino and fava beans, and sautéed chicory, in true Lazian tradition.

Make Roman Lamb Ribs at Home

Grill abbacchio scottadito—crispy, salty, and served right off the grates for finger-burning pleasure.

Full Circle: A Toast to Simplicity

The final scenes of Tucci’s journey bring everything full circle. From his first bite of tripe in Florence to the shepherd’s mutton skewers in Abruzzo, he reflects on the origins of so many Italian classics. Lazio, like the rest of Italy, reminds him that the most memorable meals often begin with very little—and become everything.