Cacio e pepe
Cacio e pepe hails from Rome and the surrounding region. In local dialect, cacio e pepe translates to “cheese and pepper,” and its ingredients are just that — cheese, black pepper, and pasta. But because the ingredients are so simple, the specifics of each really matter
Since almost 80% of gelato in Rome is fake, make sure to pay attention to these 3 things to make sure to spotting the real thing. 1. Evaluate the color. You should look out for soft, muted colors especially for the Pistachio, Mint or Banana flavors. 2. Look at the shape.If the gelato is arranged in huge mounds above the top of the metal tubs, then it is fake.The reason it can hold this shape is that it has a much higher percentage of air, made possible using chemical stabilizers. 3. Observe the ingredients list . Roman food shops are required by law to display their ingredients list, so it is a red flag if you can’t find one or have to search for it
Un caffè (oon caf-EH) “a coffee”, is the default setting and it is always an espresso. This will get you a very short, very strong espresso, and if it’s well made it will have “crema” on it – not dairy cream, but foam made by the oils in the coffee beans which are a guarantee of strength and quality. You will likely finish it in two or three sips
The sign of a fresh (read: good) cannolo is that the tube is only filled with that delicious, just-cloying enough ricotta mixture when you order it. Not before
Pizza Al taglio means by the cut. After the pizzas are carefully removed from their pans, they are placed onto a board, then cut with Roman pizza Scizzas. These unique scissors with a curved blade quickly cut through the airy Roman style crust. Regular chef’s knives or traditional pizza cutters cannot be used to cut Roman pizzas, or the airy crust will compress where cut, creating a dense and chewy crust. The Scizzas slice the pizza from above which also helps keep toppings in place
This page was built by Laurence Robert-Arsenault with photos taken by
Daniel Russo and together we are
Fly Taste
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