Today I would like to tell you about a special course which belongs to the Roman Cuisine, the well known “Cacio e Pepe” pasta.
This dish is internationally renowned for its flavour and it has spread for its simplicity: it represents Italy and Rome’s gastronomic culture throughout the world.
To tell you about its roots I can’t help but talk about the shepherds who lived in the centre of Italy on the Apennine and who always carried with themselves some Pecorino cheese (that doesn’t require too much attention for its conservation). This cheese was mixed with a handmade dough of water, floor and salt that was cooked into the snow that had melted, then stirred with some lard (made from pork meat). At the end some pepper grains were added to the dough.
The “Cacio e Pepe” pasta was born out of this old necessity of eating to survive the cold of the grazing lands.
After the 900s this dish was conferred to Rome and its cooking tradition, as it began to be cooked in every inn and tavern of the city especially during the 50s and the 60s when, thanks to the Dolce Vita of Via Veneto and to the Italian and Hollywoodian movie stars, it became highly appreciated and a real must of the Western side of the world and it spread through the United States of America.
The Chef’s suggests: choose a Pecorino Dop for your “Cacio e Pepe”, then stir slowly adding a little cheese at a time. Your success is guaranteed! Especially after a few more grains of pepper.
Here at the Grand Hotel del Mare Resort & Spa you will be able to taste our Tonnarello Cacio e Pepe, enjoying our wonderful view over the Riviera dei Fiori, sipping from a glass of white Pigato or Vermentino from the local tradition.
The GHM Staff says “Enjoy your meal!”
