Europe Forums

Post New Topic

Recent Activity

  • How do you plan your trips?
  • Please help us learn by participating in a brief survey.
View all Europe activity »
  1. 1 France Itinerary Advice
  2. 2 Train in Switzerland from Basel to Zermatt to Zurich
  3. 3 3 days in Normandy (with an 8 year old)
  4. 4 Murren to Prague
  5. 5 Le Marche Research Help
  6. 6 10 days in Italy with 5 and 10 year olds in July :)
  7. 7 lurento sports car rental - anyone?
  8. 8 Trip Report "Paris? Again?" And an odd pickpocketing
  9. 9 Public Transportation in England
  10. 10 Help with Transportation Options in London
  11. 11 Any good apps for Amsterdam?
  12. 12 Vegetarian Food in Spain & Portugal
  13. 13 Barcelona, Bilboa, Cuena, Madrid
  14. 14 best place in london for indian food without paying an arm and a leg
  15. 15 Short stay London with Aussie kids or not?
  16. 16 Day trips: which ones are must-do?
  17. 17 DECORATED FARMHOUSES OF HÄLSINGLAND IN SWEDEN
  18. 18 Gorges de Verdon to Eze - where to stay along way?
  19. 19 Sintra
  20. 20 Venice Bell Tower
  21. 21 Heathrow Terminal 2 - Immigration, Bags & Pick-Up
  22. 22 10 days Greece in mid-Sept 2017
  23. 23 Croatia - Help on itinerary
  24. 24 Early Itinerary Munich to Croatia
  25. 25 4 Days In Northern Italy advice
View next 25 » Back to the top

Cacio e pepe

Jump to last reply

I’m enjoying Adoc86’s trip report (http://www.fodors.com/community/europe/i-shouldnt-be-alive-spain-italyin-augustin-a-wheelchair.cfm), which got me reflecting on my own recent cacao e pepe meal in Rome (we ate it at Taverna Romana in Monti). When I make it at home, it’s delicious but gooier than the cacao e pepe I had in Rome, which had an almost silky texture. I was wondering if that’s to do with not using fresh pasta, or if in some places in Italy they add oil olive oil along with the cheese…? Ideas or thoughts from cooks out there?

32 Replies |Back to top

Sign in to comment.

Advertisement