Looking to expand your Italian palate? Seek out these three fantastic regional dishes.

Pilau (Sardinia)

Pilau is a dish that is popular on the island of Sardinia, one of Italy’s two Mediterranean island regions. Similar to pilaf, this rice dish is prepared with spices, herbs, meat or fish, vegetables, and seasoned with broth to give it a rich and succulent flavor.

Bagna Caôda (Piedmont)

Garlic and anchovies are the base of this dip which is popular in Piedmont, a northwestern Italian region. Served in a way that is similar to fondue, with a heat source placed below the serving dish, vegetables are dipped into this mixture, which is beloved by millions of Piedmontese.

Cacio e Pepe (Rome)

The Italian capital of Rome is the birthplace of this pasta dish, which is as simple as it is delicious. Literally meaning “cheese and pepper,” this dish has only four ingredients: spaghetti, grated Pecorino Romano cheese, black pepper, and salt. You’ll be amazed at just how good it tastes.

The post Little-Known Italian Regional Dishes You Must Try appeared first on falafelandcaviar.com.

Cacio e pepe simply means cheese and pepper in Italian. It is a a dish that hails from Rome and is something you will find on almost every menu in the city. It is super creamy and satisfying, although there is no cream in it! It is the perfect dish to make if you can’t be bothered to make a big fancy meal in the middle of the week or even something for a dinner party that will seem like you put a lot of effort into it. The best part is the sauce basically makes itself, and you don’t have to worry about getting lots of pots and pans dirty.

There are three ingredients to cacio e pepe and they are as follows: pasta, pecorino romano, and pasta water. The pecorino romano gets grated right into your serving bowl. Pull out a cup or so of the pasta water, which has salt and starch, and pour it into the bowl with the cheese. Whisk it until it’s smooth and creamy and that’s your sauce! Then, put the pasta right into the bowl. Swirl the pasta around so it’s completely covered by the sauce, and then season with as much black pepper as you like.

The post Make the Creamiest Cacio e Pepe appeared first on falafelandcaviar.com.

Looking to expand your Italian palate? Seek out these three fantastic regional dishes.

Pilau (Sardinia)

Pilau is a dish that is popular on the island of Sardinia, one of Italy’s two Mediterranean island regions. Similar to pilaf, this rice dish is prepared with spices, herbs, meat or fish, vegetables, and seasoned with broth to give it a rich and succulent flavor.

Bagna Caôda (Piedmont)

Garlic and anchovies are the base of this dip which is popular in Piedmont, a northwestern Italian region. Served in a way that is similar to fondue, with a heat source placed below the serving dish, vegetables are dipped into this mixture, which is beloved by millions of Piedmontese.

Cacio e Pepe (Rome)

The Italian capital of Rome is the birthplace of this pasta dish, which is as simple as it is delicious. Literally meaning “cheese and pepper,” this dish has only four ingredients: spaghetti, grated Pecorino Romano cheese, black pepper, and salt. You’ll be amazed at just how good it tastes.

The post Little-Known Italian Regional Dishes You Must Try appeared first on falafelandcaviar.com.

Cacio e pepe simply means cheese and pepper in Italian. It is a a dish that hails from Rome and is something you will find on almost every menu in the city. It is super creamy and satisfying, although there is no cream in it! It is the perfect dish to make if you can’t be bothered to make a big fancy meal in the middle of the week or even something for a dinner party that will seem like you put a lot of effort into it. The best part is the sauce basically makes itself, and you don’t have to worry about getting lots of pots and pans dirty.

There are three ingredients to cacio e pepe and they are as follows: pasta, pecorino romano, and pasta water. The pecorino romano gets grated right into your serving bowl. Pull out a cup or so of the pasta water, which has salt and starch, and pour it into the bowl with the cheese. Whisk it until it’s smooth and creamy and that’s your sauce! Then, put the pasta right into the bowl. Swirl the pasta around so it’s completely covered by the sauce, and then season with as much black pepper as you like.

The post Make the Creamiest Cacio e Pepe appeared first on falafelandcaviar.com.