Rome: A Culinary History with Katie Parla

What this episode covers

Katie Parla returns to talk about her new book Rome: A Culinary History Cookbook, including why she self-publishes, how she actually gets the writing done, and what it takes to shoot a full cookbook fast. Then it’s a deep Rome run: porchetta quality (and why most is mediocre), pajata, Roman pizza styles, and how “traditional” rules like guanciale-onlyand no cheese with seafood are more complicated than people claim. Plus: the practical cacio e pepe fix (cold-start paste), why bucatini is a problem, and a few Roman myths that don’t survive the paperwork. Hosted on Acast. See acast.com/privacy for more information.

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Frequently Asked Questions

How long is this episode of Cooking Issues with Dave Arnold?

This episode is 1 hour and 0 minutes long.

When was this Cooking Issues with Dave Arnold episode published?

This episode was published on December 28, 2025.

What is this episode about?

Katie Parla returns to talk about her new book Rome: A Culinary History Cookbook, including why she self-publishes, how she actually gets the writing done, and what it takes to shoot a full cookbook fast. Then it’s a deep Rome run: porchetta quality...

Can I download this Cooking Issues with Dave Arnold episode?

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