Hi, I’m Gianluca.
I studied cultural anthropology, and I’ve always been fascinated by the different ways people live, move, and experience a place.
Rome is not only my city – it’s the environment I love observing, understanding, and sharing through these small stories.
Together with my wife Connie, we host travellers in our small hotel near the Vatican, where we enjoy meeting people from all over the world and exchanging perspectives – just as I do here in the blog.
If you ever feel like saying hello while exploring Rome, you’ll find us on our terrace as well, where every morning we serve breakfast with a view.
Gianluca
In the heart of Roman cuisine, Cacio e Pepe stands out as one of the simplest yet most challenging dishes to prepare to perfection. Comprising only a few ingredients—pasta, pecorino cheese, and black pepper—Cacio e Pepe is both an emblem of Roman culinary tradition and a dish that demands precision.
The Ingredients: Quality and Tradition
- Pecorino Romano: This dish’s character hinges on the quality of Pecorino Romano, a hard, salty cheese made from sheep’s milk and aged to develop its intense, sharp flavor. Pecorino’s history stretches back to Ancient Rome, where it was a staple of the Roman legions for its durability and high nutritional value. The cheese’s salty punch balances the heat of the pepper, creating the dish’s signature flavor. Traditional Pecorino is made in Lazio and Sardinia, ensuring it remains deeply tied to Rome’s culinary identity.
- Pasta Al Dente: The choice of pasta is essential. Traditionally, tonnarelli or spaghetti are used, but the key is that the pasta is cooked “al dente.” In Italy, and particularly in Rome, al dente describes pasta that is firm to the bite, with just enough chewiness. While international visitors may be accustomed to softer pasta, Romans often describe perfect pasta as “appena scottata” (just blanched). The resistance or bite of the pasta adds texture, enhancing the dish’s simplicity and preventing it from becoming mushy when mixed with cheese.
- Black Pepper: Freshly cracked black pepper is crucial for the flavor profile. It should be toasted lightly to release its oils, adding depth and a slight smoky note. The pepper is not merely an accent—it’s a central component that balances the creaminess of the cheese and defines the dish’s spicy edge.
The Art of Cacio e Pepe
Despite its simplicity, Cacio e Pepe requires precise technique to achieve the desired creamy consistency. The secret lies in emulsifying the grated Pecorino with the starchy pasta water to create a smooth sauce. Adding cheese too quickly or with insufficient pasta water can result in a clumpy sauce, while overcooking the pasta can make the dish overly starchy.
Roman Pasta Portions: A Generous Tradition
In Rome, the phrase “100 grams of pasta is just for tasting” is a humorous way of emphasizing portion sizes. Romans are generous when it comes to pasta, with a complete serving typically far exceeding 100 grams. Sharing a heaping plate of pasta is a central part of the dining experience in Rome, celebrating abundance and satisfaction in each meal.
Cacio e Pepe in Roman Culture
Many trattorias in Rome serve Cacio e Pepe as a testament to the beauty of simple ingredients and the artful techniques that elevate them. For those visiting Rome, enjoying a plate of Cacio e Pepe is more than just a meal; it’s a cultural experience that connects diners to the city’s culinary heritage.
For guests at QuodLibet Bed and Breakfast, tasting Cacio e Pepe in a traditional Roman setting is an essential experience—one that reveals the character, humor, and love of food that define the Eternal City.
