A Bakery from 1824, and Cured Meats from Norcia

Four hours in the evening, six or more places, more than ten tastings, and two stops that are worth the ticket on their own. The first is a bakery that has been running since 1824, where the pizza comes out thin and crisp and is cut with scissors. The second is the cured meat, which comes from Norcia in Umbria: the town gave Italian the word norcineria, the shop where pork is butchered and cured, because for centuries the men who did that work everywhere in central Italy came from there. Salami and prosciutto from Norcia, with Pecorino Romano and Parmigiano beside them. The route starts in the Jewish Ghetto with carciofi alla giudia, the whole artichoke pressed open and fried until the leaves snap, and the history of the quarter that produced it. Then Campo de' Fiori, then a full dinner of Roman dishes with wine, then Piazza Navona. The stops are small family businesses, and the guide explains at each one where the ingredients come from and why that shop still does it the old way. It ends at Largo Argentina, with Italian coffee, tiramisu and handmade gelato. Suitable for all ages, including families with children. Meet at Piazza Mattei, in front of the turtle fountain. The guide holds a sign reading FOOD TOUR.