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A Guide to the Real Food and Wine of RomeContinued from page 2
By OMNIA Vatican and Rome
The Festival of Pasta
One of the best examples of a simple yet fantastically tasty local dish is Bucatini all'amatriciana, a historic dish that first originated in Amatrice. In Rome, amatriciana is made with bucatini: thick, spaghetti-shaped tubes, which, in this recipe, are covered with a rich tomato sauce made with pork cheek (guanciale), pecorino and usually also onion, garlic and chilli.
Another Roman pasta dish that cannot be omitted is Spaghetti cacio e pepe. This is basically like macaroni cheese with a continental makeover. 'Cacio' is the ever-prevalent pecorino romano, while 'pepe' is pepper – these are the two ingredients that make this concoction mouth-watering.
In this article:
Part 1: Introduction
Part 2: Mapping Your Meal
Part 3: The Festival of Pasta
Part 4: Pizza
Part 5: Secondi Piatti
Part 6: Vegetarian Delicatessen
Part 7: Desserts
Part 8: The Wine of Ancient Rome
Part 9: Eat Like a Local
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