The traditional Roman cuisine is based on rural and peasant ingredients, of vegetable and animal origin, prepared according to recipes preserved from generation to generation in the family.
The preparations of Roman cuisine are ideally associated with particularly nutritious dishes, given in large portions.
The Origins of pasta with cheese and pepper
Cacio e pepe is a simple, typically Roman recipe of rural origins, in the Lazio region distric.
The ingredients are few and simple and should be served strictly hot, . Although spaghetti al cacio may seem simple to prepare, it is essential to use excellent quality ingredients for a successful dish, to grind pepper on the spot and to mix the ingredients with care and attention.
The peculiarity of the Roman pecorino
To prepare the cheese and pepper you can not choose every type cheese because it is the only pecorino romano that will make you get a perfect result.t why? This particular aged cheese has the ability, once heated, to turn into a cream, especially if mixed with hot water.
This is because cheeses with a high percentage of water melt better, while seasoned cheeses need higher temperatures to break the bonds between the proteins. This is why very aged pecorino is liable to form lumps, but when heated with a little water it becomes soft and velvety.
Rome Food Festival
Friday 7 September 2018
Festa della Cacio e Pepe
The day dedicated to one of the best traditional dishes of Roman cuisine. You can taste “Cacio e Pepe” not only the classic Pasta, but also Supplì and much more!
Discover all the details of the event: