Lorenzo Bassi

I grew up on Via Marmorata in Testaccio, three floors above a butcher who still sold tripe the old way. My grandfather worked at the Mattatoio until it closed in 1975, and most of what I know about Roman cooking came from his stories about the quinto quarto, the cheap cuts the slaughterhouse workers were partly paid with: coda alla vaccinara, pajata, trippa alla romana. I trained as a chef, spent six years in kitchens in Lyon and London, and came home in 2013 to start guiding. My walks are about food, but also about work: who cooked what, and why. In the Ghetto we talk about carciofi alla giudia and the families who have run the same shops for generations. I do it every week. I now guide live on video from Rome, with my phone as the camera and time for your questions all the way through.