Stanley and friend Claudia della Frattina visit one of their old spots sin Trastevere, where they enjoy espresso and get surprised with maritozzi - brioche-like buns filled with cream.

Stanley and Claudia visit "the pantheon of pasta" for a classic Roman lunch - rigatoni all'amatriciana,

Daniele di Michele, nicknamed "Don Pasta", teaches Stanley how to make authentic Roman pasta carbonara made with guanciale, pecorino, black pepper and eggs.

Stanley heads to Centocelle where he visits a deli responsible for rehabilitating the area's mediocre reputation for food, by bringing meat, cheese, and other items from the Lazio region for its neighbors to enjoy at fair prices.

Stanley meets guide Katie Parla in Testaccio, where he learns about quinto quarto — the “fifth quarter” or offal parts from an animal slaughter — that were left for the working class poor after the other, more premium cuts were given to the wealthy. At Santo Palato, chef Sarah Cicolini presents a meal that does amazing things with innards, featuring a frittata with mashed chicken offal; Roman tripe cooked in tomatoes; wagyu heart tartare; and oxtail meatball with peanut, wild celery and cocoa powder sauce.

Stanley celebrates artichoke season by visiting the Jewish Ghetto and Italia Tagliacozzo’s restaurant La Reginella where he tries carciofi alla giudia, Rome’s famous fried artichokes.

Stanley visits Japanese chef Kotaro Noda of Bistrot64, one Michelin starred restaurant. Kotaro shows Stanley how he achieves the perfect balance in his cacio e pepe, a magical combination of pasta, cheese and pepper.