Pasta Amatriciana as well as the cacio e pepe, carbonara and gricia, represent the cornerstones of Roman cuisine. The origins of this dish can be attributed to the pastoral world and in particular to the periods of transhumance in which the shepherds of the area between Abruzzo and Lazio, having to stay away from home for several months, brought with them a few tasty and not easily perishable ingredients. Continue reading “Pasta Amatriciana (Original Italian Sauce)”
Penne Norcina – Italian Original Pasta
Penne Norcina is a typical dish of Italian (Umbrian) regional cuisine and in particular of Norcia (PG) based on italian sausage and cream sauce.
The peculiarity of the Norcia sausage is that it is flavored with garlic and chilli.
The making of penne norcina is really simple and will take just the time necessary to cook the pasta. Continue reading “Penne Norcina – Italian Original Pasta”
Cacio e Pepe Pasta (or Cheese and Pepper Pasta)
One of the cornerstones of Roman / Lazio cuisine is the cacio e pepe pasta from which, by varying some ingredients, the very famous gricia, amatriciana and carbonara derive.
The context in which cacio e pepe pasta originated is the poor one linked to sheep farming and transhumance.
Cacio e pepe pasta is only apparently a simple dish in fact, those who decide to make it for the first time, if they do not pay the right attention, risk causing the cheese to coagulate, irreparably ruining the final result. Continue reading “Cacio e Pepe Pasta (or Cheese and Pepper Pasta)”
