Cornetto: the perfect add for your Italian breakfast!

Accompanied by a cup of coffee, the cornetto can’t miss in the Italian breakfast. This little dessert, whose shape resembles a crescent half moon, will be the perfect add for your breakfast.

If you are in Rome, what is the perfect occasion to visit the city and taste some Italian food at the same time? During our Bike tour, you can do it both! After tasting them, are you excited to bake your homemade cornetti 

A typical Italian breakfast: Cornetto and Caffè

A typical Italian breakfast: Cornetto and Caffè

Read on and follow these simple 9 steps. 

Ingredients for about 12-16 cornetti:

  • 350gr Flour 
  • 1tsp Salt 
  • 50gr Sugar 
  • 160ml Milk 
  • 15gr Fresh Yeast 
  • 250gr Butter 
  • 1 Egg 



  1. In a capacious bowl, sift the flour, salt and sugar and form a fountain in the middle. Bring the milk to room temperature, melt the yeast into the milk and a spoon of flour, then let rest until some bubbles appear in the surface. Pour the milk in the bowl and mix until you form a soft dough.  
  2. Transfer the dough in a surface slightly dusted with flour and knead it for 5 minutes until it becomes smooth and elastic. Put it again into a recipient dusted with flour, cover it and let it rest in a warm space for about 1 hour, it has to double its volume. 
  3. Put the butter between two wrapping papers, stretch it out with a rolling pin and form a rectangular of 20x20cm. Preserve the butter into the refrigerator for later. When the dough has risen transfer it in a working surface (slightly dusted with flour) and form a rectangular of 40x12cm.  
  4. Lay the butter on the inferior part of the dough and fold the latter in order to completely wrap the butter. Seal well the borders using your fingers. Rotate the dough obtaining on the right the fold and and gently stretch it out into a rectangular with a side double in size respect the other. 
  5. Eliminate the remaining flour and fold it in 3 identical parts. Wrap it and put in the refrigerator for 20 minutes. 

    Homemade Cornetti

    Homemade Cornetti

  6. Take it from the refrigerator and do the same as above for a total of 3 times.  
  7. Cut the dough in two parts. Work each of them with a rolling pin and obtain rectangulars of 22x36cm each. Then cut the doughs and form triangles.  
  8. Starting from the larger side roll the triangles until you obtain half moons. Transfer the cornetti on a baking tray and paint them with a egg slightly beaten. Cover them with wrapping papers and let them rest for a night in the fridge.  
  9. The next morning, take them out and let them rise for about 45 minutes. Once risen, preheat the oven at 200°. Paint them again with egg and bake the cornetti for 15-20 minutes.

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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: 


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


  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 

Pasta alla Gricia: Roman cuisine triumph

New year is on! Welcome 2018!

Pasta alla Gricia: Roman cuisine triumph

Do you already know how you want to start this new year? We suggest starting with new things! In terms of food, what about trying a recipe that it is popular in Italy but yet not regularly in Italian restaurants menus? There are some Italian dishes that are simply everywhere. Think about Carbonara or Arrabbiata or the famous Alfredo Pasta, completely unknown in Italy. Well, Gricia is that kind of pasta you will find in Roman trattorias, but quite rarely is to be found elsewhere in Italy. And yet is an easy and mouth-watering recipe! Sure that you’ll have a try along with our Roma Food Tour! Ingredients? Really few! Only thing you need is a good Italian Food shop where you can buy guanciale and percorino romano!

pasta alla gricia


Ingredients for two people

 – few thick-cut slices of guanciale

 – 4 tablespoons of grated Pecorino Romano

 – 200 gr pasta


Pour around 3 liters of water in a pot, salt it, and bring it to boil. Take into the account that both pecorino romano and guanciale are quite salty so you don’t need much of salt. If you can, try to find exactly pecorino romano and not other types of pecorino.

While the water is heating, slice the guanciale thinly into strips or even dices, or whatever shape you like. Put it in a pan that is big enough to contain also the pasta  – that you’ll add later on –  and place over medium heat. You need to cook it until the fat is cooked but yet not too brown or crispy.

pasta alla gricia

Once ready, add a spoon of water from the pasta pot and let it on low heat. Add the pasta to the water when it starts to boil properly. Now, you can follow the instruction on the pasta box on how long it should cook or drain it just a minute before so that it is al dente. Keep a cup of the cooking water aside before draining the pasta. Add the pasta to the guanciale and use the cup of cooking water to mix well.

At this point, remove the pan from the heat and add the grated Pecorino Romano cheese, just as much as to create a white thin coat on the pasta.

Grind some black pepper oh the pasta and serve immediately!

pasta alla gricia

Pasta alla Gricia is one of my favorite ones – and don’t tell anyone  – I like to exaggerate with pecorino romano, so I suggest you feel free to do that. If you need to cook for more people just calculate proportionally! It is a great dish to share according to the Roman tradition! Curious about finding out more about Rome? Join us for our Rome Tour Food!