While travelers regularly seek out pizza and gelato as part of their Roman adventure, most people bump into dishes like Cacio e Pepe by accident or while on a Rome food tour.
We did the research. We ate the food. We drank the drinks. And now we’re writing this best of Rome food guide to prepare you for your Roman culinary adventure.
The richness of the dish’s golden sauce comes solely from a combination of egg yolks, fatty guanciale pork fat, starchy pasta water and salty, sheepy Pecorino Romano cheese.
This Roman style of thick square pizza is always sliced and often served by weight. Typical toppings include tomatoes, salumi, herbs and all sorts of vegetables.
To compensate for the tripe’s chewy texture, they cooked the offal low and slow in a tangy tomato sauce laden with onion, garlic and the occasional red pepper flake.