Submitted by Juliana Monticello the 2024 Spring program in Rome, Italy…
During my third week in Rome, I decided to try two local dishes called cacio e pepe and carbonara. Cacio e pepe, meaning cheese and pepper, is a simple pasta dish made with pecorino cheese and black pepper. I found a quaint trattoria in Trastevere, the area of Rome where I live. The menu reflected the authenticity of the restaurant, as it served the traditional Roman plates. The spaghetti was coated in a creamy blend of pecorino cheese and black pepper, and I fell in love with it.
Later this week, a friend who studies at John Cabot University full time recommended another cozy local restaurant for me to try. I eagerly embraced the chance to savor a second iconic Roman dish, carbonara. This classic is a perfect blend of rigatoni, eggs, pecorino romano cheese, and guanciale (pork). The richness of the sauce made for a delicious meal.
Ultimately, trying these two new dishes allowed me to understand the Italian culture from the perspective of cuisine. I discovered the beauty of Italian cooking: simple but quality ingredients and centuries of tradition on a plate. I look forward to more culinary adventures in this enchanting city, each bite telling a new story of Roman delights. (Submitted on February 6, 2024)