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29
Apr
2020
One day as a tour guide… coronavirus edition
Posted On 29 April 2020  By Roma Eat  And has No Comment

Hello friends,

What if a tour guide could only do tours in her house during quarantine?
Let’s find out together: here’s her day like!

05:45 a.m.: she wakes up, 15 minutes before the alarm clock, and prepares for the daily battle: finding tickets for her group to enter the Colosseum. Like a gladiator…

06:00 a.m.: the alarm ring, but she doesn’t even notice it, she’s already standing in a frozen shower sharpening her elbows like swords, ready for the line at the ticket office.

06:05 a.m.: the freezing shower has a completely different effect: she realizes that we are all in isolation.
No lines at the ticket office, no group to explain Rome, no tasting of typical products around the city.

06:15 a.m.: instead of wearing “work clothes” – i.e. a comfortable but professional outfit, a hat to avoid the 45°C of the centre of Rome at midday and a pre-set 32-tooth smile – she puts on her “isolation clothing”: allsuit size XXXXXXXL

06:45 a.m.: after a calm breakfast, she is preparing for a yoga session. It’s good to keep in shape.

06:48 a.m.: at the third fall on the 3-legged dog’s position, and after trying to “stretch” muscles she didn’t know existed, she decides that yoga is not for her.

07:30 a.m.: after 30 minutes of depression due to lack of physical contact and pushing at the ticket office line, she starts writing whatsapp to the whole family.

07:45 a.m.: no response to the messages: normal people are still asleep.

08:00 a.m.: with a sprint of positivity she decides to study a little bit. Look at the university books: “archaeology”, “ancient history”, “sensational history” that nobody knows. At the end the books stay there, if at the university she studied only on the notes there must be a reason, right?

09:00 a.m.: the world begins to wake up, it’s time to try to socialize again. Messages to the group of friends from the sea, the mountain and even the group of mothers from the kindergarten (although she doesn’t have any children, she crashed there).
No answer: they are all smart working and pretending to be busy. Those who do have a child are really busy and their cell phone was lost at the beginning of the isolation when the adorable brat hide it like a pirate’s treasure.

10:00 a.m.: is devoured by hunger.
Usually at this time she is walking in some local market in the Capital tasting delicacies and explaining to ecstatic tourists how to pronounce bruschetta (better known as bruscetta).
Today she makes stops between the pantry labeled “white mill” and fridge full of alcohol to face the isolation.

11:00 a.m.: It’s on TV: strictly Rai Storia. Documentary on how the ancient Romans would have lived in the days of the coronavirus. Unbelievable, the coronavirus also on History Channel.

12.30 p.m.: In her mind enters with arrogance… the carbonara: it’s lunch time.
During the tours at this time has already robbed the local market, tasted the baked pizza and exalted the plethora of tourists with tiramisu.

12:45 p.m.: have to choose between a lasagna made by family or a healthy salad.

2:00 p.m.: in a supine position on the couch she is digesting the lasagna. Another extra kilo earned for today.

4 p.m.: remembering good times, she starts a 3d puzzle of the Colosseum, ordered on amazon and miraculously arrived (while at the customs they stopped 18 loads of fake masks). The customs officers are not interested in culture either.

5 p.m.: she inserts the last piece of the 3d puzzle and bursts into tears thinking how much she misses her work.

7 p.m.: Is the time for Prime Minister Conte’s press conference: he congratulates the population for their efforts. He confirms extraordinary economic measures to support everyone. He mentions the festivities of Easter, 25th April, 1st May and says that… we will spend them at home. Maybe in Ferragosto we can make the bonfire, but without friends, only the fire and at most the guitar.

8:00 p.m.: have an aperitif on zoom with friends. It was supposed to be at 6:00, but everyone waited for Conte.

8:05 p.m.: You still haven’t heard a complete sentence, everyone is talking about each other and no one has yet understood that in video conference you can’t make noise like you did “da Sergio ar baretto”.

8:39 p.m.: Finally, the impetus of the “caciara” has run out, we start a talk about how to better organize these virtual reunions between friends.

8:40 p.m.: the call falls on zoom because nobody has the pro account. Well, that’s the way it went for today.

8:45 p.m.: she opens the fridge, there’s always salad.

9:15 p.m.: The “triple inhuman cheeseburger” ordered on Just Eat arrives.

10:30 p.m.: in full digestion on the couch concerns his 3d puzzle artwork of the Colosseum, thinks that live will not see it for at least another month.

11:00 p.m.: she goes to bed, early tomorrow there is an alarm clock at 6. Ah no, no alarm. But now she is in bed, to fall asleep she counts the “windows” of the Colosseum.

02:00 a.m.: Piero and Alberto Angela (famous scientific explainers) appear in a dream, they are dressed as ancient Romans inside the Colosseum. They say a few simple words: “We’ll make it”.

02:01 a.m.: She thinks about the beauty of the city, the love for this job and when we will all come back around.

 

To the next digital journey,

Luca

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26
Apr
2020
Pancake challenge: the winner is?
Posted On 26 April 2020  By Roma Eat  And has No Comment

Hello friends, 

Our challenges are getting tougher and tougher, and this week we’ve decided to be daredevils, cross the Alps, and challenge you on an international dish: pancakes.

Once upon a time there was pancake

The recipe for pancakes was born as something very simple: the dough was prepared with flour and water, which were mixed together to form scones. 

How many years ago? 500, but B.C.!

In ancient Greece, however, their name was different: “teganites“, in honour of the pan in which they were baked. The most popular mixture was made with oil, flour, honey and cheese.

This ancient version of pancakes was also much loved by Roman emperors. Their chefs called them Alita Dolcia and the base was made with milk, eggs, spices and flour.

Have you noticed something missing? Yeah, no yeast. This ingredient was not yet known, and therefore used, at the time.

But beware: it wasn’t a food for everyone! In fact, the recipe was only served at the tables of nobles during their exclusive banquets.

And the winner is?

We were delighted to receive photos of your creations, and we must admit you were really creative.

But you know, the podium only has three seats.

Best sweet pancake award: Kirsten Cohick 

Best chef pose award: @mirnuld

Best “take me to the tropical” pancake award: @godsavethebreakfast

The prize is a discount on any of our experiences with the code: PANCAKE. 

You can use it yourself or give it to friends! In this way you will continue to discover with us all the history of every recipe!

Thank you very much to all participants.

Until the next digital cooking challenge!

P.S. If you wish the recipe that we love in Italy, here are the ingredients and the procedure for four people.

Ingredients for four people: 10 minutes to prepare and 30 minutes to cook

_ 350 ml milk
_ 2 eggs
_ 200 g plain flour
_ 2 tsp baking powder
_ 1 tsp sugar
_ vegetable oil, for frying
_ to serve: maple syrup,optional

Directions

Whisk the milk and eggs in a jug, then set aside. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make a well in the centre and gradually pour in the milk and egg mixture. Beat well.

Brush a non-stick frying pan with a little vegetable oil and place over a medium heat. When the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approximately 10cm (4in) in diameter.

Cook untilbubblesstart to form, then flip the pancake over and cook the other side until golden.

Serve with a drizzle of maple syrup, if you like.

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22
Apr
2020
Live green: simple and cool
Posted On 22 April 2020  By Roma Eat  And has No Comment

Hello friends!

Today is the Earth Day, a special occasion when we do an extra-effort to preserve our magnificent Earth.

We are a team of young people, most under 30, and like all new generations we know that the time to protect the earth is now. Our every experience and tour are designed to minimize the impact on our planet.

How?

Four small but precious things we do during our tours, but that you can do too…at home and in your daily life!

Let’s take care of the planet!

1. Reuse is the way

The first thing we do in our food & history experiences is to provide to our guests a reusable 100% cotton shopper. We use it during our walks to buy the food we like more and then… We can go home, empty the bag and use it again, and again, and again. And this is exactly what we do also when we go shopping. 

Are you tired of biodegrable bags that break with the first pack of pasta?

Do you have enough of paper bags with no handle, so difficult to carry?

And obviously you do not want to manage anymore plastic because it the worst waste for the environment?

Easy: bring the shopper bag with you everywhere 😉

2. Seasonal and local products are more tasty

At Roma Eat we do not only care for the environment, we especially care for the quality of our experiences, and this means selecting only the best food to taste.

Fruits and vegetables can be an explosion of taste and flavour, but can also end in the sensation of eating a piece of paper. Moral: if you want to eat good, you have to choose the right product.

How? Privilege seasonal and local (km0 if possible) products (also organic if possible). Is a good thing for our health, for the planet, and especially for our taste buds. 

Do like us: stop eating artichokes in summer, aubergines in winter, and ananas coming from the other side of the world. Your stomach will thank you.

3. plastic is not cool

Refillable bottles are the new trendy accessory of the decade.

All the influencers have a cool one, and if you will join one of our experiences you will receive the coolest bottle ever.

And this is not the only good news: Rome is the city in the world with one of the best, safest and healthiest drinkable water, and you can find public fountains at every corner.

You can drink, refill the bottle, put it in your shopper bag and bring it with you during a pleasant walk. And you can then bring it back to your country and to the same. 

You will save a lot of money, and… did you know that every single minute of every single day the equivalent of a truck full of plastic finishes in the ocean? Is time to stop this plastic madness!

4) “I want to ride my bike” were singing The Queen

The use of cars is one of the most important factors in the emission of greenhouse gas causing climate change. But private cars are also the single most important source of air pollution. And during this pandemic we are sadly learning how important is to breath clean air, and the fine particulate generated by cars is also a good carrier for a vast quantity of virus.


During all our experiences we walk in the city, because there is nothing better than walking to discover the beauty of a place, also if you leave in that place for many years. 

No wait, we are wrong, there is something better than walking: riding a bike.

Or even an electric bike, if you leave in a city built on 7 hills like Rome. We ride to work every morning, and we are so happy to not be stuck in the traffic. Do like us lazy Romans of Roma Eat, keep the car in the parking and take the bike for one day. You will not want to go back to the traffic jam.

Today is the Earth Day, but tomorrow don’t forget that we simply have to take care of this Planet because is our house, and the one of our child ,nephews and future generations.

And most important, remember: save the Earth, is the only Planet with chocolate!

Write us in the comments if you have other secrets to minimize the impact on our planet!

See you soon
Luca

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19
Apr
2020
Pica, la pasta all’uovo
Posted On 19 April 2020  By Roma Eat  And has No Comment

Hello friends,

Today our digital journey will take you to discover a magical place in the centre of Rome: Pica, la pasta all’uovo.

This pasta factory is unique and follow the recipes of the Italian tradition. For this reason we visit it during our experiences.

During the quarantine, they’re still delivering pasta on their scooters.

But before picking up the phone and waiting at the window for the scooter loaded with pasta, discover with us the magic of this craft: an art to be savoured.

It all starts with an egg.

Was the egg or pasta born first?

On February 18 1937 in Via Candia opens a new store: “Eggs”. 

The name might make you smile, but Giuseppe Pica saw in that simple ingredient the basis for a story that still excites us today.

When you entered the shop, one thing would have surprised you: lots of packs of eggs and a limited variety of pasta. 

As we say in Italy “little but good”, indeed exceptional. 

In fact, you could only choose between fettuccine, tagliatelle and tortellini.

But Giuseppe loved to experiment and every year he introduced a new type of pasta: the last delicious arrival was the raviolo!

The work increased, but the number of hands kneading was always the same: extra help was needed. 

It was written in the stars…

A fireman came to Giuseppe’s rescue: Felice Giovannetti! 

The young man began to become passionate about the art of pasta, to the point that he decided to quit his job and dedicate himself completely to the workshop.

An unusual turning point in his career, but perhaps this job was written in his destiny. 

Better, in his month of birth!

Felice, in fact, was born in Rome on February 6 1937. 

February 1937: in the same month, a shop opened and a pasta maker was born.

After years of collaboration, Giuseppe Pica decides that it is time to finally enjoy his retirement and, having no heirs, decides to leave the business to Felice.

The pasta factory continued to grow and at the beginning of the 90s Felice decided to move it to its new and current location in Via degli Scipioni 11/13.

The location changed, but not the tradition.

 

From generation to generation

The workshop became a second home for Felice, or rather: the whole house moved into the pasta factory!

In fact, his family started working in the shop: who makes the deliveries, who takes the orders and who kneads. 

Since the age of 6 it is not strange for some son or grandson to be surrounded by flour and give precious help. 

The first important task? Close the tortellini by hand!

Pasta in scooter

Making deliveries is a real job.

The pasta factory works mainly for the best restaurants in Rome and for lunch all the chefs must be supplied. 

But trust me, it’s not as easy as it looks! 

Among the sanpietrini (small blocks that cover the streets of Rome), potholes and traffic, it’s a job for real daredevils and… geniuses!

Each package must be placed on top of the other so as not to ruin the pasta and not to break the eggs.

Then try to lift a loaded scooter in front and behind, and maybe with a few packs of eggs between your legs. 

A better job than going to the gym.

Stars and stripes pasta

Felice has not limited himself to passing on the tradition of pasta only in Rome.

Between the ’60s and ’70s he took a plane and flew to New Orleans. 

A relative of him was living in the city and had one wish: learn how to make pasta. But not just any pasta: pasta all’Alfredo.

Felice succeeded and his relative opened not one, but several restaurants in the city. 

The success was so great that Felice received the keys of the city of New Orleans and the papers too.

But you know, the first love is not left, and Felice decided to return to Rome. The activity of the pasta factory continues to go on from generation to generation, with the same passion and art.

For today our digital journey ends here, but write us in the comments if you would like to know some other story and anecdote related to this magical pasta factory.

We might surprise you again!

To the next journey,

Chiara

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11
Apr
2020
Carbonara Challenge: the winner is?
Posted On 11 April 2020  By Roma Eat  And has No Comment

Hello friends,

this week we wanted to fight the boredom of quarantine by challenging each other in a cooking competition. 

The theme was Carbonara!

The Carbonara’s legend

The recipe is typical of Roman cuisine and has a very curious story.

The legend tells that in Naples, at the end of 1944, an American soldier, hungry and not satisfied with the poor and simply spaghetti, put in a lot of ingredients, all the stuff he had in his military backpack: the egg, powder, bacon and cream.

Thus was born the first “carbonara”, which was harmonized and today is one of the most famous dishes of Roman spaghetti!

Nowadays, the favorite pasta to use are spaghetti or fusilli, one fresh egg each and a good quality of “guanciale” (pork cheek).

And the winner is?

We were very happy to receive the photos of your carbonara and see that you definitely have an Italian soul!

Many of you have participated, and we decided to elect three winners.

Best carbonara Award: Darren Foster

Creative Carbonara Award: @chasingsara

Best chef pose Award: @oilyartist

The prize is a discount on any of our experiences with the code: CARBONARA.  You can use it yourself or give it to friends. In this way, you will continue to discover with us all the secrets of Roman cuisine.

Thank you very much to all participants, we are happy to have wonderful chef friends all over the world!

Until the next challenge 😉

P.S. If you wish to have the original recipe, here are the ingredients and the procedure for four people

Ingredients for four people; Total time 16’

  • 14 oz spaghetti or fusilli
  • 7 oz of guanciale
  • 3 tablespoons of Parmigiano
  • 3 tablespoons of pecorino (the roman one!)
  • 4 eggs
  • 1 Garlic clove
  • Extra virgin olive oil
  • Salt
  • Pepper

Directions

Cut the guanciale in small pieces and along with the garlic put it into a large frying pan with one tablespoon of extra virgin olive oil, until the guanciale is crispy. Then take the garlic out and let the bacon rest.

In a bowl mix 2 egg yolks and 2 whole eggs with the cheese (parmigiano and pecorino) adding salt and pepper, until you’ll obtain a homogeneous cream.

While you prepare the cream, boil the pasta in salted water.

Be sure to drain the pasta “al dente” which must be quickly mixed with the cream and the crispy, hot guanciale.

Serve very hot with a generous help of pecorino and parmigiano cheese.

Buon appetito!

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4
Apr
2020
Are you a coffee expert?
Posted On 4 April 2020  By Roma Eat  And has No Comment

Hello friends!

Today our digital journey is dedicated to the drink that prevents us from spending our mornings in zombie mode: coffee.

Musicians like Bach and artists like Renoir, Manet and Van Gogh have been inspired by the passion for the enveloping aroma of this drink. 

But are you sure that coffee has no more secrets for you? 
Get ready to discover some unusual curiosities about the drink loved all over the world…especially in Italy.

Put your moka on the fire and let’s go!

Why the name coffee?

Around the year 1000 some Arab traders brought some coffee beans from their travels in Africa from which they drew an exciting boiling beverage they called “qahwa“.  This word encapsulates all the power of the drink: it means “that does not allow you to fall asleep”.

However, merchants loved to sell it under a more fascinating name: “wine of Arabia”. As they say, marketing comes first.

But if you enter a bar nowadays, another is the word that welcomes you: espresso. This name comes from a particular process that allows you to prepare a delicious coffee in a very short time. You only need 45 seconds to get a delicious espresso

Coffee time!

Is every moment the right one? Not really. 

Science tells us the perfect time: from 9.30 am to 11.30 am. So many benefits without disturbing our natural biological clock.

However, it is difficult to limit yourself to just one cup a day. After a nice plate of pasta for lunch, there is no better option than a good cup of coffee.

A cup of coffee, not a cappuccino!!!

Cappuccino for us Italians is in fact the beverage par excellence for breakfast, with its delicate aroma obtained by adding milk. Your order is therefore “legal”, according to the “Italian law”, only until 11.30 am. After that time, don’t be surprised if the barman will look at you puzzled.

The secret of perfect coffee

If today the queen of our house is the moka, in the past in Italy coffee was prepared with Neapolitan type coffee makers. It is an appliance consisting of two containers, placed one on top of the other and separated by a filter filled with coffee. 

When the water in the lower cylinder reaches boiling point, the coffee pot is removed from the heat and turned. Thus the water, by gravity, passes through the ground coffee and extracts arome and essences from it.

The process in the moka is similar, but faster.  It is the superheated steam that quickly pushes the boiling water through the filter. Your coffee will then be ready in less than 1 minute!

What about the animals?

If we think we’re the only ones on earth who love coffee so much, we’re wrong.

Elephants seem to love it! For them, coffee berries are delicious and tasty snacks. 

And if this has surprised you, hold on tight.

Have you ever heard of the famous “Black Ivory” coffee? It’s one of the most expensive blends in the world and one cup can cost $50!

Well, this blend is made from elephants. In fact, the coffee beans are kept in the digestive process and are then collected in the dung by the producers of the blend. 

Now it’s time to take your moka out of the fire: pour the coffee into the cup and add sugar and milk if you like. 

You can enjoy your coffee in all its aroma and history.

Do you know any other curiosities about coffee, maybe special uses in your country? Write them in the comments.

To the next digital journey!

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29
Mar
2020
Walking with Raphael
Posted On 29 March 2020  By Roma Eat  And has No Comment

Good morning friends!

As promised, in this strange time when the world has been reduced to our home, we want to keep you travelling.
No, you didn’t misunderstand: travel.

Don’t panic: you won’t need to pack your bags or rush to book a plane ticket.
We will do a digital journey, discovering the beauty and curiosities of our city and country.
What do you have to do? Make yourself comfortable and relax (yes, the sofa is fine).

At the end of this article you will find a video that will make you live a unique experience.
But first, we would like to immerse you in the life of the protagonist: Raphael.
Are you ready to get on a time machine?

Our first stop: The Renaissance.
The destination: Urbino, April 6, 1483.

 

 

Urbino: the town of Raphael

Why Urbino?
In short, it’s not really the first city to think of when talking about the Renaissance.
But, here was born the extraordinary Raphael.
Not the coconut-covered chocolate or one of the four Ninja Turtles.
The painter Raphael!

So April 6, 1483.
First curiosity: April 6th is the day of both Raphael’s birth and death.
Let’s say it wasn’t the most beautiful present for his 37th birthday.

37 years old, you got that right.
But know that these were years of intense and tireless work.
Indeed, Raphael was a travel lover…like us!
His favorite destinations were Perugia, Florence and.. obviously Rome.

His passion: painting.
From a very young age his teachers tell of how difficult it was to keep him away from the drawing board.
If he couldn’t find a sheet of paper in the house, he was content with the wall (imagine the joy of mom and dad).

 

 

Raphael and Rome

During his career, Raphael knew many exceptional artists, such as the “little known” Michelangelo.
The two artists met in Rome.
Not to taste the famous “cacio e pepe” in some tavern in Trastevere, but for business.
They were both hired by the same “boss”: Pope Julius II.
It’s hard to know who had the highest salary.

Two exceptional painters, but definitely different. If Raphael was very calm and playful, with the joke always ready, Michelangelo was definitely more gruff and always agitated.

 

 

Raphael an archaeologist?

Raphael dedicated his life to another mission: rebuilding ancient Rome.
Yes, we can consider him a colleague, an archaeologist like us.

In Rome, he noticed that some monuments and statues were in a state of abandonment.
Something had to be done.
So he dedicated himself to many restorations and one special amazing project: to create the map of the ancient Rome.

Today it is Raphael himself who appears on our maps: for the avenues of Rome, many are those who seek him.
Villa Farnesina, Galleria Borghese, Palazzo Barberini, are just some of the places where you can find him.

 

 

Raphael at the Vatican

An unmissable stop remains the Vatican Palaces.

Today we want to propose to you to visit it in a unique way: only you, the guide and Raphael.
The Scuderie of the Quirinale have in fact made this wonderful video to let you admire, in all their splendor, the colors and beauty of his painting.

 

 

Have a good view!

To the next virtual journey!
Leave us a comment or propose a destination for the next digital journey!

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23
Mar
2020
Welcome back, friends!
Posted On 23 March 2020  By Roma Eat  And has No Comment

Live an experience with us from the comfort of the sofa

Ready, set…go!

The beginning of spring always brings a lot of energy, creativity and…surprises! At the end of every experience with you it is very difficult to say goodbye. So we thought: why not stay in touch?

How? Reopening our blog! 

We know what you are thinking…Like archaeologists, we are pen and paper people: we love to travel with a map in our backpack and a compass. But we love challenges: have you ever rebuilt a jar of a few “thousand” years ago? So we can try to be more technological!

Pencils and papers down: our hands on the keyboard and you get ready to go. We will give you a unique experience!

But let’s start with order. 

Who are we?

First of all: we are Roma Eat team.

For those who don’t know us, we are a group of friends: we met along the corridors of the university.

The idea came from four of us during a really adventurous experience: a snowshoe hike on the beautiful snow-capped mountains. Yes, our creativity has a strange timing.

The magical atmosphere of the place led us to think about the Roma Eat project: share love for our city and make it known in an authentic and immersive way. How? Through our eyes, living a day like true Roman. 

The recipe? The combination of the culinary secrets of Rome and its historical and cultural beauties.

This is how Roma Eat Food&History Experience was born.

A small family of archaeologists who want to share with the world their passion for history and love for food. The authentic one though! The idea is to hand down traditions and support local family activities. And all while respecting the environment.

Foto di una bruschetta

Our blog

What are we going to talk about?

Well, what we do best: exploring and eating. We’ll take you to secret corners of Rome, we’ll discover tasty recipes together… in short, you’ll become a perfect Roman.

So perfect that you’ll speak Italian without problems, preparing the perfect cappuccino.

We are very excited to start this new “digital journey” with you.

Leave us a comment below or even a simple “buona fortuna” (“good luck”).

Stay tuned!

Foto dell'esperienza al Colosseo ed al Palatino

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9
Apr
2018
Cod Fillets Fried
Posted On 9 April 2018  By Roma Eat  And has No Comment

The fried cod fillet is a very tasty appetizer. Also suitable for younger children, because it is a dish without spines. The cod fish is a very nutritious and is cooked in many parts of Italy and the world, and this is why there are many recipes .

Ingredients:

500 g cod fillets

Seed Oil

salt

pepper

100 g flour 00

50 g of corn flour

Lemon wedges

instant yeast

water

 

Preparation:

The salted cod, before being cooked, should be soaked in running water for two days so that the salt dissolves. By buying the dried cod soaked you can avoid this lengthy preparation.

Cut the fish into sticks of the size of about two fingers.

Prepare the batter by putting into a bowl the flour 00 and the corn, mix well and add enough water until it forms a thick batter that can be shaped. Then add salt, pepper and a pinch of instant yeast, make rest the dought for about 5 minutes

Put the cod fillets in the batter and place on a pan with hot oil. When they are golden and have taken on a perfect crisp, dry them by the oil on kitchen paper and serve them hot with some lemon wedges.

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5
Feb
2018
Spaghetti Cacio e Pepe
Posted On 5 February 2018  By Roma Eat  And has No Comment

This is a fast and simple recipe for people who like strong tastes and love to cook quickly with few ingredients. Trust us you will have a great success !

It’s a simple dish but for this reason it’s very important to pay attention to the directions, otherwise the risk is to have spaghetti with cheese instead of a great roman traditional recipe.

The secret is to obtain a cream with pecorino, pepper and a little bit of  the cooking water (remember to keep a cup of it before you drain the pasta)

It’s better to use spaghetti or tonnarelli and a good quality of roman pecorino.

 

Ingredients for four people; Total time 10/15’

14 oz spaghetti or tonnarelli

7 oz of pecorino (the roman one!)

Salt

Pepper

 

Directions

Boil the spaghetti in a large pan with salted water and be sure to drain the pasta “al dente” just a couple of minutes before the end written on the box.

Put the pasta in a bowl with the pecorino and with 2 or 3 tablespoons of cooking water.

Mix to obtain a soft cream and add  generously black pepper.

Serve quickly in hot dishes and….Buon Appetito!

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