Our Cacio & pepe

There are various strands running through and constituting the spirit of Roman cuisine. One of these is known as "burina" (a type of cheese) and the name is a reference to the rustic popular aspect of many of this style of cooking’s dishes, and to its genuine ingredients which come in large part from kitchen gardens or the pastures of the agricultural areas around Rome the city.

This is one of Rome’s most striking types of cuisine and its recipes are very successful. You only have to consider all the many and varied ways of preparing meat, including the lamb abbacchio, and the first courses, which have always been the first love of Roman people.

Who has never heard of or tried pasta recipes such as bucatini all’amatriciana, penne all’arrabbiata, or fettuccine alla romana, made with homemade pasta and therefore firm and elastic, or spaghetti alla carbonara?

In confirmation of the ancient Roman affection for its pastures which have always led to the production of top quality meat, there are still a number of excellent dairies producing cheese, some bearing the PDO label, like pecorino romano(a sheep's milk cheese) and a number of Slow Food approved products such as two cheeses with origins dating back to ancient Rome: caciofiore from the Roman countryside, and marzolina.

From the very many ancient recipes we would like to pick out one that is simple but loaded with history and takes only fifteen minutes to prepare. It is very tasty and owes its fame to the sheep's milk cheeses produced throughout Lazio: pasta with cacio cheese and pepper, or pasta a cacio e pepe. Let's go to the cooker for you.