The first book dedicated to Cacio & Pepe

A volume published by Publishing Group dedicated to one of the most beloved dishes of Roman tradition

Where can you eat the best cacio e pepe in Rome? Outside the city? And in the rest of the world? Do you know the authentic recipe? And the contemporary versions? Made with tonnarelli or spaghetti? Dressed with Pecorino Romano cheese or a mixture of cheeses? And what about the pepper: toasted or not?

Cacio e pepe, a minimalist recipe that uses just three ingredients - pasta, Pecorino Romano D.O.P. and black pepper - is, without a doubt, a pillar of Italian food and one of the most emblematic dishes of Roman cuisine. Nowadays it is italianised and exported, but remains at the centre of an ongoing evolution, including pop versions and gourmet interpretations by leading chefs.

Hosteria Grappolo D'Oro

Cacio & pepe, un cult romano interpretato dai migliori osti e chef is a new book written by food and wine critic Aldo Fiordelli, with an introduction by Davide Paolini. The 196-page book in Italian and English, containing over 250 original photographs, joins the series from publishing house Gruppo Editoriale (following the success of Fiorentina, osti macellai e vini della vera bistecca, 2019 and Il risotto alla milanese, il piatto della tradizione interpretato dai migliori osti e chef, 2021).

Cover Libro Cacio & Pepe

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The latest book traces the history, traditions and ingredients of Rome’s most celebrated dish, from cheese to pasta, pepper to salt - but above all it is a deliciously detailed, varied and passionate tour of the best trattorias and restaurants whose menus feature cacio e pepe: 25 in Rome and 12 outside the city, but also in London, Paris and Dubai. Every restaurant is described with interesting facts and anecdotes linked to the cacio e pepe journey. Each place is rated on the quality of its pasta, pepper and Pecorino Romano cheese; and the timing of the crucial step of mantecatura (creamy), when the cheese is added; and suggestions are given for the best wine pairing.

Taverna Trilussa

It is also a photographic journey, with stunning images by Dario Garofalo which capture the individual spirit of the food and hospitality at the 40 chosen venues. This exciting and mouthwatering journey through tradition and modernity unravels the evolution of   cacio e pepe today. The author recounts the range of ingredients, the architecture of the recipe made up of carefully modelled rituals, but also the surprising variants, such as cacio e pepe... without pasta. Thus, if at this point you want to know “where to eat the best cacio e pepe?” all you need to do is  take a look, browse and try.

Trattoria da Danilo

The book is published in collaboration with the Pecorino Romano Consortium, and will be available in the best Italian bookshops and at gruppoeditoriale.com