kwren

I agree that it's fun to do a live report. I did one from Montserrat in the Caribbean, but my husband got sick of seeing me on the computer and still complains about it so I agreed not to do that again! (at least for now )

roamer

kwren - would you mind giving details of the cooking class? Is there a website? Sounds like something I've been looking for.

kwren

Roamed - go to Epitourean.com and there are a lot of cooking classes listed. You can scroll down to the Europe section and go to Italy if you want that specifically. Ours is the cooking class in the Abruzzo region, but I checked that to show a friend yesterday and it was no longer listed. I think that is because there was such a high response to the Groupon that it sold out from now until October! There are, however, some which look to be near there with the same excursions and they look comparable. I'll check again and if I find ours, I'll post a link.

Anyway, ours includes transportation from Rome FCO and back again at the end, all meals and wine, the cooking classes, accommodations in the Tour d'Eau Palazzo in Carunchio, and some excursions to an olive oil press, a bell foundry, a salute plant, a fishing village and an organic products plant. I may have missed something, but the only thing it does not include is airfare.

kwren

Well I just checked and it is listed now. It's called "A Taste of Abruzzo Culinary Vacation"

CUFFLNX

The America's Test Kitchen procedure is the answer; as is the recipe of Lidia Bastianich. Using the Pasta water, boiling hot, reheated if necessary, does the trick. The pasta water does something to the cheese to have it not clump.

sarge56

This dish IS like crack... I will agree on that.

I had my first taste of this in Pienza a couple years ago. It was addictive.

When we got to Rome, we ate at one of my favorite "neighborhood" restaurants there, Sor Eva. It is near the bridge just south of the Castel Sant'Angelo bridge.. on the Castel side. I'm sure you can Google it. It is officially Trastevere, I believe.

Anyway, it was not on the menu, but I was craving it again. So I asked our waiter if the chef could make me a bowl of cacio e pepe. He said yes.

When it came out, it WAS in a bowl made of cheese. ABsolutely incredible. And actually better than the one I had in Pienza. The right amount of cheese and pepper and omg...my mouth is watering.

I bought some fresh Pecorino in Pienza and made my version of C&P when I got home. It wasn't as good as Sor Eva's, but man, it was awful close! My friends were hooked!

And for the record, I also used a couple of tablespoons of EVOO and a little pasta water.

kwren

Thanks Sarge. That place is just across the river for the apartment we'll be renting. My mouth is watering already!

sarge56

Oh, kwren... are you renting the Orbitelli XYZ? Right next to San Giovanni dei Fiorentini? I love that apartment!!! And the location!

roamer

Thanks, kwren. It looks great! I will be waiting for your trip report.

kwren

Sarge - no, were renting Clelies House, but it's close to there. Certainly close enough to pop over for some Cacio e pepe!

sarge56

kwren- that apartment looks amazing! And I know exactly where it's at. I rented one on the same little sidestreet last spring! hahah

There's a really good little cafe (cappucino/pastries/paninis) at the corner of Vittorio Emanuel and Viccolo delle Palle. Also "Ada y Ana" is a 2-minute walk from there. The food was crazy good. Very small place (like 6 tables). Only Italian spoken. Authentic!

sarge56

oy... <b>Alfredo y Ada</b>

too long of a weekend!

kwren

Sarge...thanks for the tips. I really appreciate it! Authentic is what we are after.

Which did you prefer? Alfredo y Ada or Sor Eva?