An Italian American home cook, Pasqua Laghezza, shows me how her family makes a simple, delicious Frittata back home in Puglia, paired with a Salad with Roasted Lemon Dressing. Then it’s off to Rome for a street food tour with an American ex-pat, Katie Parla, who shares a secret place for a killer mortadella sandwich and Suppli, Roman deep fried rice balls. In the kitchen, we make three Roman pastas from one simple base – Gricia made with guanciale transforms into Amatriciana by adding tomatoes or Carbonara by adding eggs.
