For a tourist who goes to Rome and wants to try the most authentic and genuine Roman cuisine, there is no hesitation: the iconic dishes of popular Roman cuisine they are called: Spaghetti alla carbonara, Artichokes alla giudìa and in the Roman style, the Fifth quarter, declined in the rigatoni with pajata and in oxtail, lamb scottadito (or breaded fried). And then the one most linked to peasant traditions, to the humble life of shepherds: the Cheese and pepper pasta. A dish born among the pastures in ancient times transhumance rite, when shepherds and peasants led their flocks through the pastures of the Roman countryside and had to secure easily transportable raw materials to be cooked in the meadows during long journeys.
Before leaving, therefore, the shepherds filled the saddlebag with high-calorie and long-life foods such as pork cheek, black peppercorns, which helped the shepherds protect themselves from the cold, and a few slices of Roman pecorino (the cheese, in fact) and obviously some spaghetti made with water, salt and flour. An undoubtedly spartan diet but which still ensured the carbohydrate and calorie requirements necessary for long journeys and above all for the freezing nights spent in makeshift shelters. The dish soon ended up on the tables of the hosts from the campaigns.
In fact, Roman taverns began to offer cacio e pepe as a culinary choice but also to increase their earnings: the dish was reinforced to "twist" the customer and thus induce him to order plenty of wine.
This with regard to its origins then spaghetti cacio e pepe became a must of Roman cuisine made with few quality ingredients for which great skill is required, much appreciated by the Romans but also by tourists passing through the capital. And now Eataly for its fifteen years of life is promoting a Festival dedicated to Cacio e Pepe which will be held on the Third Floor 28 30 from January to
Some of the most famous representatives of the Roman gastronomic panorama will bring classic and revisited recipes: Felice in Testaccio will prepare the Tonnarelli cacio e pepe, the Osteria Fratelli Mori will have the Mezze Maniche cacio e pepe tasted, Alari the Ricotta cannelloni with cacio e pepe cream and Meatballs with cream cheese and pepper. Trattoria Verbano will make the Fettuccine with cheese, pepper and cod and the Puntarelle with cheese and pepper.
The Secondi pasta factory will make Ravioli filled with cheese and "Kampot red pepper from Cambodia" with crispy bacon; Ravioli with artichokes Roman-style with cream of cheese and “Earth pepper, selection of peppers” and lemon; the Tile of fried lasagna with cheese and “white Muntok pepper from Indonesia” and “Sarawak black pepper from Malaysia”. The choice of pepper for the creation of each dish of the Pastificio Secondi is in collaboration with L'Emporio delle spezia.
Manforte will propose the Supplì cacio e pepe (gluten free), the fresh maltagliate potatoes with homemade sauce cacio e pepe (gluten free), the Hamburger (beef or vegetarian) with rocket, tomato and calcium and pepper sauce while, the sweet proposal, will be entrusted to Alari Pasticceria which will bring a delicious offer of Tarts, including the one with Ricotta and chocolate.
In addition to tasting the dishes, it will also be possible to take part in a series of interesting activities and meetings: on Saturday 29 January from 19.00 to 22.00 it will be possible to get hands-on in the course "Roman cuisine: first courses" with Alessandra Mariani, chef of the Eataly teaching.
Also on Saturday 29 January at 20.30, Mauro Secondi, from the Pastificio Secondi and Fabio Gizzi, from the Spice Emporium, will be the protagonists of the meeting “Cacio e pepe: to discover flavours”. An educational moment during which the story of the different varieties of pepper and their use in the kitchen will be told, guiding those present on a sensorial and anthropological journey to be discovered.
To animate the Cacio e Pepe Festival there will be a DJ set by Brad Fongusto, Friday from 19.00 to 21.30 and, to follow until 24.00, Beat Soup. On Saturday the musical part will be organized by DJ set La Reina from 19.00 to 21.30, and then continue with Dj Ascolto. Sunday 30 January from 12.45 to 15.15, DJ set with Mister Stereo 8, while from 19.00 to 21.30 space to the sound of Federico Zanghì.
Entrance to the Festival is free and is only allowed with a Green Pass enhanced in compliance with all anti-covid safety measures.
