Magazine

When we talk about live arts, that is, “arts performed live,” what are we referring to? A story that began in the 1970s in Bologna (Italy), and completely changed the practices and conceptualization of contemporary art.

To speak authoritatively about tradition, you need to have tasted it deeply, especially when it comes to cult foods like Roman-style pizza. That’s why it seems just fitting to turn to Jacopo Mercuro, the pizzaiolo behind the acclaimed 180 Grammi, to dive into the world of traditional pizzerias that have shaped Testaccio’s culinary backbone.

For almost a century, San Siro has been the custodian of the dreams of millions of people, whose hopes blend and mix, each time fueling its spirit: it is the temple where contemporary heroes perform—playing the most-watched games in recent history and singing the most iconic songs before tens of thousands of people.

Rome’s culinary tradition is ancient. Classic dishes are tied to legendary names—chefs and creators of recipes who, then as now, continue to reinvent one of the world’s most renowned cuisines. In the Testaccio neighborhood, three restaurants stand out at this level: Checchino, Flavio, and Piatto Romano.

The Testaccio neighborhood in Rome has a millennia-old history, beginning with the port and warehouses of the Roman era and evolving with the construction of the public slaughterhouse in the late 19th century. From its discarded cuts of meat, the ‘quinto quarto’ cuisine was born—today considered the quintessential expression of the city’s culinary tradition.