Podcast Summary

Podcast: Bobby on the Beat
Host: Bobby Flay
Episode: Santo Taco, Influencer Sistersnacking, Tuna Tostada with Katie Parla
Date: January 12, 2026
Co-host: Katie Parla

Episode Overview

In this dynamic episode, Bobby Flay welcomes food journalist, Rome insider, and cookbook author Katie Parla as co-host. They dig into the making of an expat food expert in Italy, dissect the current dining scene of Rome, chat with the influencer quartet Sistersnacking about food critique ethics, and embark on a taco trail in New York. The conversation is fast-paced, humorous, and revealing, with personal insights, insider tips, and hands-on food tasting.

Key Discussion Points & Insights

Katie Parla’s Roman Roots and Food Philosophy

• Katie shares her journey from a Philadelphia teen on a school trip to an established Rome-based food author and consultant.
• She describes the "magnetic" draw to Rome and how her experience encompasses everything from teaching history (illegally, at first) to culinary academia at the University of Rome.
• Katie’s aim is to distill Roman culture and cuisine for both consumers and industry, offering guidance freely online and through her books.
• On authenticity: Parla stresses the importance of respecting traditions while adapting them, and she’s collected recipes from Rome’s best—except when someone tried to trick her ("Only one guy gave me a fake gnocchi recipe." – Katie, [04:12]).

Memorable Quote

“Everything I did in my life from ‘96 to the present has been about living specifically in Rome... Rome’s my spot.”
— Katie Parla [02:06]

The Art of the Roman Table

• Katie’s cookbook compiles both home and trattoria classics, adapted for American kitchens.
• She recounts how some traditional Roman dishes are rarely made at home nowadays but are still preserved in restaurants.

Notable Dialogue

“Only one guy gave me a fake gnocchi recipe.”
“He was like, ‘I’m not going to give this to you because it’s my recipe’ and I’m like, dude, who cares?”
— Katie Parla [04:12]; Bobby Flay [04:15]

A Bobby Flay Classic: Tuna Tostada Demonstration

• Bobby walks listeners through his signature tuna tostada: Black bean and mango salsa, avocado crema, and seared tuna, revealing culinary history and prep tips along the way ([06:00–08:16]).
• The dish embodies Bobby’s Southwestern roots, and he playfully debates internet “origins” of the tostada.

Recipe Highlights

• Mango and black bean salsa: Mango, black beans, fresh jalapeño, red onion, lime, cilantro.
• Avocado crema: Ripe avocados, jalapeños, water, lime, honey.
• Assembly: Fried flour tortillas, salsa, seared tuna, avocado crema, hot sauce, cilantro.

Memorable Quote

“I want to show you how I made it. Bobby on the beat.”
— Bobby Flay [06:33]

Rome’s Evolving Food Scene

• Katie lists Rome’s multicultural dining options: excellent Chinese (Sino City), hot pot, Ethiopian and Eritrean, and burgeoning Korean eateries ([08:41]).
• She explains the fundamentals of Roman-style pizza—thin, crispy, and rolled with a pin, “not Neapolitan at all” ([09:25-09:49]).
• The Jewish quarter is discussed as a culinary destination, now saturated but still holding gems like Casalino and especially the “unmarked bakery” with ricotta cake ([11:05]).

Memorable Quote

“Roman Jewish cuisine is very impactful in the history of the city.”
— Katie Parla [10:34]

Restaurant Selection & What Makes a Spot Special

• Parla’s criteria: Ingredient care, relationships with suppliers, and food quality over trendiness ([10:03]).
• She’s transparent about her favorites on her website and Eater columns.

Influencers, Critics, and Sistersnacking

• Bobby transitions into a Q&A with Carly from Sistersnacking, a popular influencer group ([12:29]).
• They discuss the ethos of not publicly bashing restaurants, ethical content creation (always paying for meals), and the fine line between being an influencer and a critic ([13:06–15:50]).

Sistersnacking Quiz Segment (14:00–15:24)

Bobby quizzes Carly on food basics—a fun, lighthearted bit that exposes how even the most visible influencers are still learning, echoing food’s ever-evolving nature.

• Example:
  • “Define wagyu.” — “Japan.” ([14:08–14:13])
  • Negroni components right (“three equal parts: gin, sweet vermouth, campari” ([14:24])).

Memorable Quote

“We are just not in the business of bashing small businesses and restaurateurs.”
— Carly, Sistersnacking [13:11]

Rome Dining Hit List & Street Food

• Katie’s can’t-miss restaurants:

  • Cesare al Casaletto: “Super classic trattoria, excellent classic.” (Katie, [17:14])
  • Armando (hard to get into)
  • Baccano (bar seating, prime location)
  • Pizza: Aurelio and AròS (ex-Bonci chef now rocking thin-crust pizza)
  • Gelato: Otaleg ("gelato" spelled backwards), which Katie visits daily ([18:44]).

• Street food in Rome: Especially pizza al taglio (sheet pan pizza) ([13:15]).

Taco Tasting in New York City

• Bobby and guests taste through Santo Taco’s offerings ([19:10–22:11]), highlighting the quality and authenticity of their steak, mushroom, and chicken tacos.
• Takeaway: The tortilla is standout; condiments and marinated chicken are “sleeper hits.”
• Amid laughs and snack reactions, they bond over their mutual love of variety and “crunchified” tacos (with chicharrones or potato chips).

Memorable Moment

“Should we check out the chicken?”
“The sleeper!”
— Bobby Flay & Katie Parla [21:44–21:45]

Life in Rome: Lifestyle, Labor, and Hustle

• Bobby asks if Italian “dolce vita” is real and whether Katie has adopted it. She explains the labor dynamics—many back-of-house workers come from outside Rome, often Bangladesh or North Africa ([24:02–24:43]).
• Katie debunks the myth that everyone in Rome is laid-back: Younger people are hustling harder than ever ([25:25]).

Katie’s Book Tour & Resources

• Katie announces her extensive, independently-run cookbook tour ([25:54]).
• She reiterates the transparency and generosity of her website: “No secrets,” all vetted, paid recommendations.

Quote

“Everything I recommend that’s vetted, I pay for everything when I do my research. And it’s all there.”
— Katie Parla [18:26]

Notable Quotes & Moments with Timestamps

• Bobby on learning Italian:
  “Giada de Lantos used to say to me, just go find a girlfriend in Rome and you’ll be fine.”
  — Bobby Flay [00:39]

• Katie’s first impression of Rome:
  “I was like, this feels like an Italian Philly. Like, sign me up.”
  — Katie Parla [02:21]

• On recipe sharing:
  “One of the things I love about our business is the generosity between each other. It makes it a very rare industry.”
  — Bobby Flay [04:22]

• On Roman pizza:
  “It’s thin, barely rimmed, rolled, thin, crispy, chewy, textured flatbread... it’s not Neapolitan at all.”
  — Katie Parla [09:25]

• On touring and hustling:
  “I do this myself. This is self-published, independently published. I’m running the book tour. I’m so tired, Bobby.”
  — Katie Parla [26:03]

Segment Timestamps

• [00:00–06:00]: Katie Parla’s backstory; living in Rome; connecting U.S. chefs to local knowledge.
• [06:00–08:16]: Bobby’s tuna tostada demo and its origins.
• [08:16–11:15]: Rome’s international food scene, pizza, Jewish quarter, and authenticity.
• [11:15–16:13]: Discussion on restaurant critiques, food influencers, and interview/quiz with Sistersnacking.
• [16:13–19:05]: Roman dining recommendations, street food, gelato favorites.
• [19:05–23:03]: Taco shop field trip, food tasting and analysis.
• [23:03–26:11]: Rome’s workforce, Italian lifestyle vs hustle, cookbook process.
• [26:11–end]: Book tour, resources, closing.

Final Takeaways

• Katie Parla offers unmatched insight into Rome’s culinary and cultural scenes, emphasizing openness and adaptation in both Italian food and life.
• The influencer landscape is evolving toward greater accountability; paying your way and avoiding negative takedowns are the new standards.
• Food discovery—whether in Rome or New York—thrives on curiosity, inclusion, and honest critique.
• For travel and food recs, Katie sets the bar with her transparency and dedication: KatyParla.com.

This episode is a flavorful fusion of tradition, contemporary trends, and the ever-blending worlds of chef, critic, and influencer—tied together by Bobby’s signature warmth and curiosity.