As we travel to the Lazio region, where we encounter meat, dairy products, grains and vegetables which constitute the most basic elements of the traditional Roman diet.  Rome’s history spans 28 centuries dating from around 753 BC.  Then on to Bologna (in the Emilia-Romagna region), we notice a change in landscape, architecture, and food.  Lastly, we head to Sicily for dessert.  Come and join Chef Pete as he continues his culinary reminiscence of his favorite country.  Rome’s “Dirty” & Delicious Pasta (Pasta alla Zozzona); Italian Veal Cutlet (Cotoletta alla Bolognese); Contorno Sweet, Sour Eggplant (Melanzane di Mamma Rosa); Cassata Cake (a Sicilian Specialty)