It could be Italy’s greatest gastronomic hit – pasta! It’s used to make a host of delights: linguini, tagliatelle, cannelloni, lasagna, spaghetti… There are, in fact, over 350 different kinds of pasta, and the number of dishes that use them as ingredients is almost unlimited! Perhaps the most famous, however, is pasta carbonara. Carbonara isn’t a type of pasta, it’s a type of sauce. Historically, it was only made out of cured pork, two types of hard cheese, olive oil and chicken eggs. We haven’t forgotten anything – that really is it. The original recipe doesn’t include cream. Why? RTG TV Igor Vukolov will provide the answer to that question and to many more. He’ll also teach us how to make that authentic carbonara – a fascinating and delicious experience is guaranteed, in the Geography of Taste.