A typical Roman pasta dish: Spaghetti Cacio e Pepe

Commonly and simply called Cacio e Pepe, this is a pasta dish typical of the Roman cuisine. In this simple dish you can find the majesty of Rome but at the same time a city which doesn’t forget the simplicity of its districts. As its name suggests, the ingredients are very simple and include only black pepper, Roman pecorino cheese and pasta.  

Numerous are the versions, original or revisited, that you can find in the city but each of them have one thing in common: they are the best you can eat once in Rome. 

pasta cacio e pepe

pasta cacio e pepe

How to recreate the recipe at home? 

Follow this simple steps: 

Ingredients: 

  • 320g spaghetti  
  • Q.s. black pepper in grains 
  • 200gr Roman pecorino cheese (to grate) 
  • Q.s. salt 

Procedure: 

  1. First of all, grate the pecorino cheese and then boil water in a saucepan and finally add salt to it as much as you want. Now you can cook the spaghetti.  
  2. In the meantime, put the black pepper on a cutting board and squach them with a pestle or a grinder. In this way, the pepper emanate more its aroma.  
  3. Pour half of the black pepper into a nonstick and wide pan, toast them at low heat while kniding them, then blend with some of the cooking water used for the pasta.  

    A typical Roman pasta dish

    A typical Roman pasta dish

  4. Drip the spaghetti (keep aside the cooking water used), pour them into the pan and continue the cooking with the seasoning.  
  5. Move them continuously with pliers and add some water if needed to proceed with the cooking of the pasta.  
  6. While the pasta is finishing its cooking, pour half of the pecorino cheese in a bowl and add a wooden spoon of cooking water to the bowl. 
  7. Knid energetically with a whip. Add the remaining cheese, keeping a little part for the final seasoning. 
  8. If needed add some water in order to obtain a cream with the right consistency and without clumps. 
  9. Turn off the flame of the pan with pasta and pour the cheese cream while kniding continuously the spaghetti. Pour also the remaining cheese.  
  10. Now serve the spaghetti cacio e pepe and savour it with all its cream. 

Suggestion: it is suggested to consume the dish immediately and avoid any type of conservation. 

Cacio e Pepe

Cacio e Pepe

If you are pasta lover, you can’t miss to taste it at least once. This is the perfect occasion for you: join the Afternoon Food Tour with Beer Tasting in Rome 

Octopus and potatoes salad: easy and summery

 

Who said that Italian culinary tradiion is all about pasta? Italian cuisine has a lot to say also about fish! This recipe is going to join your need of fresh flavors and Italian taste!

Octopus and potatoes salad

It is great as a starter, as a main dish and also as finger food if you provide toothpicks. The must-follow rule is quality extra virgin olive oil and fresh parsley. Italian cuisine makes great use of this herb, but it is strictly fresh and never dried! So let’s try to stick to these simple rules to get some real taste of Italy! When you visit, have a look at our Food Tours to discover more about Italian culinary tradition!

For this fresh and easy recipe the ingredients should be easy to find. There are many small variations of this recipe that can be adapted to your personal taste! Just give it a try!

Ingredients for 5 people

1 kg of octopus

5 big/1 kg potatoes

1 clove of garlic (optional)

Few bay tree’ leaves

Parsley

1 lemon

Salt

Pepper

Extra-virgin olive oil

As first, place the potatoes in boiling water until cooked. You can choose whether to cut and peel them before or after boiling them! Just be awareh that if you peel and cut them before it will take less time to cook and you should be careful not to over-boil them! If you boil them intact, check with a fork: when they are soft they are ready! Drain them in cold water and put them aside cut in big pieces. Here, it all depends on your taste, if you prefer to cut them a little bit smaller, then cut the octopus in pieces of the same size!

potatoes

Clean the octopus and cook it in boiling water together with the bay tree’ leaves until the meat will become white and tender (it will take usually around 30 min). Once ready, leave it in its cooking water until it cools. It is important to do so, in this way it will stay nice and tender.  Once cool, drain and cut into pieces. Place the octopus and the potatoes together in a bowl.

Octopus salad

And now the seasoning: add the entire clove of garlic peeled (only if you like and are ok with garlic), chopped parsley, the extra virgin olive oil, the lemon juice, salt and pepper.

The best would be to leave the octopus in its seasoning for at least half an hour before being served. Enjoy it with a great dry white wine. We will give you also some ideas for wine-food combination during our Food Tours in Florence!

octopus and potatoes salad

 

Fried Pizza: because pizza is always pizza!

Fried Pizza

Fried Pizza

How many types of pizzas have you tasted in your life? There are so many extravagant version of this typical Southern-Italian dish that it is sometimes impossible to distinguish original Italian ones. Well, there is always something new to try! You know what we are talking about if you’ve joined one of our Roma Pizza Tour!

One of the specialities of this tour is the fried pizza! Yes, you got it right! As if pizza was not good enough, we decided also to fry it! This recipe is of Neapolitan origins and it is called Montanara recipe, which takes its name from the montanari. I montanari  were the mountain peasants, who apparently used to eat fried bread dressed with tomatoes and cheese.  Just to give you an idea of how easy this recipe is!

So here is what you need to try to do Fried Pizza at home:

Ingredients

  • 800 gr basic pizza dough

  • Mozzarella (better if buffalo one)

  • 1 clove garlic , peeled and finely sliced

  • 400 gr good-quality tinned plum tomatoes

  • oregano

  • fresh basil

  • extra virgin olive oil

  • salt

  • black pepper

  • vegetable oil

It is better to prepare the tomato sauce first, so that once the dough is ready you can just dress it and enjoy your fried pizza while still warm. So, first of all heat a saucepan, pour few spoons of olive oil and add the sliced garlic. Cook gently over low fire. When the garlic turns light golden, add the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, turn the fire off, add some basil and put to one side.

Tomato Sauce for Fried Pizza

Now you’ll just have to fry your pizza base and it is ready! Let’s suppose here that you have already your basic pizza dough ready. Divide it in 12 balls of around 60 gr each and then flatten them to obtain a disk-like shape. Every disk of pizza is going to be fo 8-10 cm of diameter. At this point, heat 2 cm of vegetable oil on a frying pan and fry each pizza for 2 minutes or so on each side. Put the dough balls in the oil only when it is really hot. Remove them with tongs and place them on a tray with some kitchen papers, so that the extra oil is absorbed.

Fried Pizza

Now spread each one of the little pizza with a spoonful of the tomato sauce and tear over some mozzarella and few leaves of basil or dried oregano.

Here you go! Easy, tasty and colorful! Don’t forget to try the original Montanara recipe when you pass by Italy!