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The matrix for the big 4 Roman pastas:
- Cacio e Pepe
- Gricia
- Carbonara
- Amatriciana

There's a fun relationship between these four pastas where if you start with the ingredients of Cacio e Pepe and add guanciale you get Gricia.

Gricia becomes the jump-off point for the other two. Add egg and you get Carbonara, add tomato and you get Amatriciana.

This is a perfect example of how Italian food is based on simplicity, and how an ingredient can completely change the look and flavor of a dish.

When visiting Rome, you should eat as much of all four of these as you can since once you leave this city, even other Italians won't know how to make these pastas correctly.

Join me on tour to learn more about Rome and it's incredible cuisine, and eat your way through one of it's best neighborhoods!

This is the kind of thing that truly makes my heart sing, and makes me so happy and grateful to be able to do what I do.

Thank you !!!

Want to experience my childhood neighborhood of Testaccio in all is culinary glory?
Book your tour now!
Link in bio or at www.fullbellytours.com