After that trip, I was fortunate enough to meet and spend some time in the kitchen with Chef Teddy Diggs, Executive Chef of Chapel Hill's Il Palio restaurant. I was thrilled to revisit the authentic and pure dishes that reminded us so much of our time in Italy.
(READ MORE - Il Palio, A Taste of Italy in Chapel Hill)
This summer, I enjoyed following along as Chef Teddy Diggs visited several cities in Italy and his 48 hours in Rome. While he was there, he met up with Katie Parla, a fun energetic girl from New Jersey who moved to Italy and has been there now for almost ten years. She has spent her time visiting backstreet kitchens and flavors of Italy’s capitol. She’s written and edited more than 20 books." on Italian cooking and hobnobs with the likes of Mario Batali.
Katie and Chef Teddy heard about each other through the grapevine and were determined to connect to discuss their shared love for regional Italian cooking. Katie Instagrammed Teddy a dinner invitation, and as luck would have it, he just happened to be in Rome.
Katie Parla and Chef Teddy are hosting a Roman feast at Il Palio November 15.
Diggs and Parla first met in Rome for pasta at acclaimed restaurant Flavio, a meal that served as the inspiration for the their own collaborative dinner in Chapel Hill coming up November 15.
The Tasting Rome feast at Il Palio will delight guests with a multi-course menu reminiscent of an intimate dinner one might enjoy on the cobblestone streets of Rome. The evening will feature Rome’s quintessential dishes from Parla’s cookbook along with hidden gems discovered during each chef’s travels. In true Italian fashion, Diggs and Parla will craft dishes that also reflect the local flavors and fare by highlighting North Carolina ingredients.
“Katie and I have a common passion for sharing the spirit behind Italian cooking,” said Diggs, executive chef, Il Palio. “Our goal is to transport guests to the streets of Rome and invite them to experience not just the flavors but also the emotional connection that is inherently part of an Italian meal.”
THE DINNER - TASTING ROME FEAST NOVEMBER 15 - YOU'RE INVITED.
Tickets may be purchased for $125 by calling 919-918-2545 and include signed copies of the Tasting Rome cookbook, wine pairings, tax and gratuity. RESERVE YOUR SEAT NOW.
ABOUT IL PALIO
Il Palio is an award-winning Italian dining destination in Chapel Hill, N.C. and the premiere restaurant of The Siena Hotel Autograph Collection. Consistently awarded Four Diamonds by AAA, Il Palio marries the traditional flavors of Italy with a casual elegance that regions and vintifications produced in every corner of the Italian Peninsula, a selection that earned Wine Spectator's Award of Excellence. Executive Chef Teddy Diggs brings robust training from the Culinary Institute of America along with rich national experience, including appointments in the Washington D.C. dining spotlight and tenure at Martha’s Vineyard. Il Palio offers breakfast daily and dinner Tuesday through Saturday. For more information, visit www.ilpalio.com or call 800-223-7379. Connect with Il Palio at www.facebook.com/IlPalioRestaurant, www.twitter.com/Il_Palio or on Instagram at @Il_Palio.
ABOUT KATIE PARLA
Katie Parla is a Rome-based food and beverage educator and journalist. Originally from New Jersey, she has an art history degree from Yale, a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori and an archeological speleology certification from the city of Rome. She has written and edited more than 20 books, and her food criticism and travel writing have appeared in The New York Times, The Guardian, The Financial Times, Saveur, Food & Wine, Condé Nast Traveler, Condé Nast Traveller UK, Bon Appétit, Travel + Leisure, Lucky Peach, Corriere della Sera, Imbibe, Monocle, Australian Gourmet Traveller, Olive, AFAR, Punch, Wine Enthusiast, National Geographic Traveler, Eater, Delicious, Epicurious, Serious Eats, Food Republic, The Atlantic, Gather Journal and The Sunday Times Magazine.