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.