Cacio e pepe is a pasta dish typical of Lazio, Italy, made with grated pecorino romano and black pepper tossed with tonnarelli or spaghetti. Achieving a smooth, creamy texture requires special attention during preparation, since the cheese is prone to becoming lumpy.
Facts
Partially Attested
Origin Period, From (Year)Only a common story, not documented fact: shepherds created it in the 18th or 19th century Origin RegionLazio, Abruzzo, Tuscany and Umbria, central Italy 1 Common story only; names four central Italian regions rather than one Connections
Uses Ingredient
Source Cacio e pepe, Wikipedia
Source Cacio e pepe, Wikipedia
Source Cacio e pepe, Wikipedia
In the Other Atlases
- Also in Geography Atlas: Italy, originated there.
Sources
1. Cacio e pepe, Wikipedia
Origins
A common story is that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th century.
- Uses Ingredient: Black Pepper, Infobox main_ingredient field: {{lang|it|[[Spaghetti alla chitarra|Tonnarelli]]}} or [[spaghetti]], {{lang|it|[[pecorino romano]]}}, [[black pepper]]
- Uses Ingredient: Pecorino Romano, Infobox main_ingredient field: {{lang|it|[[Spaghetti alla chitarra|Tonnarelli]]}} or [[spaghetti]], {{lang|it|[[pecorino romano]]}}, [[black pepper]]
- Uses Ingredient: Spaghetti, Infobox main_ingredient field: {{lang|it|[[Spaghetti alla chitarra|Tonnarelli]]}} or [[spaghetti]], {{lang|it|[[pecorino romano]]}}, [[black pepper]]
View the SourceWikidata: Cacio e Pepe
Wikidata Q5016033, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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