What’s a Cacio e Pepe? In one sentence: one of the most traditional recipes of Italian cuisine, namely from the Lazio region. You only need two ingredients, plus the pasta, to make it. Easy, right?…not really! There are some tricks you have to learn if you want to serve a creamy, non-sticky Cacio e Pepe.
We interviewed Russel, an English tour guide who works for Carpe Diem Rome. He brings curious tourists all around Rome with tours that are crafted to ensure you get the most out of Rome‘s rich history, providing all the incredible facts and captivating stories that made Rome the centre of the ancient world. Russel opens up to us and shares his recipe, comprising his tips, for a perfect Cacio e Pepe. Keep on reading and let yourself be enchanted by the charm of the Eternal city.
Despite being native of Apulia, the puntarelle chicory are a typical dish of Roman cuisine.
If you pass by Campo dei Fiori market in Rome, take a look at how the greengrocer prepare them. Thanks to Davide and Diego, with a big surprise, at Ca’ – Cucina (Rebekkavej 49, Hellerup) we found Italian puntarelle, and we couldn’t miss to buy them.