The best place for Cacio and pepe in Rome?
Feb 28th, 2019 | 01:14 AM
#1
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The best place for Cacio and pepe in Rome?
Hello, I'm on the lookout for the best place in Rome for Cacio and pepe. I'll be visiting Rome this summer so I really want to try the very best one.
I noticed that Tripadvisor recommends the Cacio e Pepe restaurant (https://www.tripadvisor.com/Restaura...ome_Lazio.html), but I see that it has a 3.5 average grade, so I'm not fully convinced... The alternative is Felice a Testaccio (https://www.tasteatlas.com/FeliceATestaccio), a restaurant that this website Taste Atlas has as its top pick for Cacio e pepe...
I'd really appreciate any firsthand experiences or suggestions for the best place for Cacio and pepe. Also, if you have suggestions for other top places in Rome for traditional cuisine, I'd love to hear that too!
I noticed that Tripadvisor recommends the Cacio e Pepe restaurant (https://www.tripadvisor.com/Restaura...ome_Lazio.html), but I see that it has a 3.5 average grade, so I'm not fully convinced... The alternative is Felice a Testaccio (https://www.tasteatlas.com/FeliceATestaccio), a restaurant that this website Taste Atlas has as its top pick for Cacio e pepe...
I'd really appreciate any firsthand experiences or suggestions for the best place for Cacio and pepe. Also, if you have suggestions for other top places in Rome for traditional cuisine, I'd love to hear that too!
Feb 28th, 2019 | 01:24 AM
#2
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Da Felice in Testaccio is the most famous old-school restaurant for cacio e pepe. Serving up classic Roman dishes since 1936, it’s an institution in the city and beloved by locals for its hearty, honest fare. Actor Roberto Benigni was a fan of Felice, the restaurant’s original owner, and is just one of the restaurant’s well-known patrons. The draw of the cacio e pepe here is that the waiter whips up this dish in front of you, tossing the pasta at your plate with an adept hand ensuring the ingredients are combined to perfection.
Mar 10th, 2019 | 12:16 PM
#4
Joined: Mar 2003
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This website (An American In Rome) gives you a lot of choices to choose from.
https://anamericaninrome.com/wp/2016...-pepe-in-rome/
https://anamericaninrome.com/wp/2016...-pepe-in-rome/
Mar 12th, 2019 | 12:14 AM
#7
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if you are ever in Hawaii, let me know, there is a great place for Cacio e Pepe in a tropical setting.
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Mar 12th, 2019 | 04:32 PM
#9
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This kind of question is really impossible to answer. First, everyone has different tastes, so what's best for one person is not the best for another.
But the big problem is that no one has ordered pasta al cacio e pepe at enough places to be able to judge the best. The most anyone can say is, "Of the two or three places where I've had pasta al cacio e pepe, I preferred this one."
It's not an elaborate dish, although it requires some care in the preparation. It's one of those things you could very well make at home.
But the big problem is that no one has ordered pasta al cacio e pepe at enough places to be able to judge the best. The most anyone can say is, "Of the two or three places where I've had pasta al cacio e pepe, I preferred this one."
It's not an elaborate dish, although it requires some care in the preparation. It's one of those things you could very well make at home.
Mar 12th, 2019 | 10:38 PM
#10
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I might have answered you on another forum, but in case that was not you, here is my answer again:
I think the following three venues will give a good cacio e pepe overview (with different styles and focus): Cesare al Casaletto (perfect technique, wet style); Flavio (perfect technique, shepherd/dry style); Roscioli (perfect ingredient quality).
(there are those of us whose passion and work is food and we study the history and the making of a dish and also research its current iterations and have considered it in countless places and actually eaten it in around fifty and can give very informed opinions.)
I think the following three venues will give a good cacio e pepe overview (with different styles and focus): Cesare al Casaletto (perfect technique, wet style); Flavio (perfect technique, shepherd/dry style); Roscioli (perfect ingredient quality).
(there are those of us whose passion and work is food and we study the history and the making of a dish and also research its current iterations and have considered it in countless places and actually eaten it in around fifty and can give very informed opinions.)
Mar 13th, 2019 | 01:45 AM
#11
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there are those of us whose passion and work is food and we study the history and the making of a dish and also research its current iterations and have considered it in countless places and actually eaten it in around fifty and can give very informed opinions.)
Mar 21st, 2019 | 04:55 AM
#12
Joined: May 2013
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While I am no expert (Carbonara is my pasta dish of choice!), I have to recommend Flavio la Velavevodetto in Testaccio for Cacio e Pepe. I had read so many glowing reviews about this restaurant's version of the dish I decided to branch out and try it. I have to say it was phenomenal! Such a simple dish, but so easy to mess up. Other times I had tried it I was very underwhelmed, but I will go back to Velavevodetto just to have it again!
Mar 21st, 2019 | 06:48 AM
#13
Joined: Oct 2008
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We did a short stay in the Testaccio area years ago to gorge for a few days, and one of our tasting goals was cacio e pepe .
Flavio at Valavevodetto was our final stop on a food tour, and while we liked their cacio e pepe and almost everything else there, we preferred our cacio e pepe at Perilli (via Marmorata, 39).
We had high hopes for La Villetta, but our entire service there was disastrous.
FYI, here is the trip report--ROME: A SHORT, BUT CALORICALLY GIGANTIC, STAY IN AVENTINO AND TESTACCIO
Flavio at Valavevodetto was our final stop on a food tour, and while we liked their cacio e pepe and almost everything else there, we preferred our cacio e pepe at Perilli (via Marmorata, 39).
We had high hopes for La Villetta, but our entire service there was disastrous.
FYI, here is the trip report--ROME: A SHORT, BUT CALORICALLY GIGANTIC, STAY IN AVENTINO AND TESTACCIO
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