Love an armchair trip. Rachel Roddy’s recipe for sliced pizza with potatoes and rosemary recounts a circuit of Rome’s forni and includes a tale of a visit to a cult favourite: Pizzarium. Made a similar version of her potato pizza by tossing a grated cooked potato, about 80g each of grated gruyere and mozzarella, a microplaned garlic clove, and the leaves from a rosemary sprig with a little olive oil to loosen the mixture. Spread the mixture over a pre-baked crust and baked for a further 15 minutes. Dotted the pizza with shards of torn fresh mozzarella once out of the oven.