Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011 and is author of a best-selling memoir, Blood, Bones and Butter, which garnered a James Beard Award for Writing and Literature in 2012.

Rome
Venture into this ancient city to see what makes it a culinary hub and one of Chef Gabrielle’s first loves. During her trip, she cooks old favorites and learns some new skills.