"This is the Roman way, don't worry," Italian chef Daniela del Balzo said cheerfully, as she reversed her Fiat 500 the wrong way up a one-way street. Not that she could really see out of the window anyway, as the boot was full of delicious goodies that we were taking back to her stylish apartment in a ritzy area on Aventine Hill near the Colosseum to cook for lunch.
Daniela's irreverent charm made the time we spent with her, learning to buy and cook as real Romans do, the highlight of a recent trip to Rome. We'd just spent an hour in Testaccio Market, where generations of Italians have gone to shop since it opened in the 1800s, sniffing, tasting and elbowing the weak out the way to get the freshest and most perfect food possible.
The neighbourhood is a working-class stronghold known as Rome's stomach – it is here that you would have once found the city's slaughterhouses, but they've been closed down and transformed into chi-chi art galleries and apartments as the area undergoes galloping gentrification. Daniela explained that she'd recently taken celebrity chef Gary Rhodes around the market and he'd been poking and prodding the produce just like any good Roman housewife.
The market's 50 or so stalls include the freshest glistening fish on display at a fishmongers that proudly displays a picture of Italian legend Marcello Mastroianni, the stall holder's cousin; picture-perfect fruit and vegetables such as shredded chicory and ready-trimmed artichokes that looked as though they were dug out the ground that morning; plus one of the best selections of cheese, ham and meat that you will find in all of Italy.
After lugging our bags into Daniela's apartment, over espresso and biscotti and with Italian opera on in the background, she talked us through the menu which included both local and Neapolitan dishes from her hometown.
While Daniela poured us a generous glass of prosecco, we made some snacks to get us in the mood: bruschetta and prunes wrapped in bacon, a rich courgette frittata and slices of Bresaola topped with ricotta cheese and arugula. Daniela encouraged us to taste, seasoning and pouring on extra-virgin olive oil at will, which had been made from groves at her family's holiday home in Abruzzo. Then we started on our pasta course of fettuccine with artichokes and pasta with Broccolo Romano. The thought of the last dish did make my heart sink as the vegetable was described as a combination of broccoli and cauliflower which aren't exactly must-orders for me, but once it was braised with anchovies and made creamy with pecorino, I could have licked the bowl.
Our main course was Involtini alla Romana, strips of veal rolled up with prosciutto and celery and braised in a white wine and marjoram sauce. Oh, and tiramisu to finish, followed by more coffee, biscotti and chocolates. Or at least I think that's where we finished, as Daniela generously topped up our wine whenever we weren't looking.
After we bade farewell, with heartfelt kisses and thanks and promises to come again, we walked - or rather staggered - down Aventine Hill armed with our recipes, feeling like we didn't need to eat again until we next returned to Rome.
Testaccio Market is open everyday bar Sunday from 6.30am – 2pm.
For more details of Daniela's Cookery School contact Context Travel (www.contexttravel.com).
