Acqua e Farina Recipes & Notes — Traditions

Cacio e Pepe is simple and delicious Roman dish, an old favourite on the menu of Rome’s traditional osterie and trattorie. It is pure comfort food, perfect to make in a while. When we want a tasty but light pasta, this is often our preferred choice.Grated Pecorino Romano, a plenty of freshly cracked black pepper and original Italian pasta are all that you need in this traditional Roman recipe.In real Rome, Cacio e Pepe is rigorously served with Tonnarelli a square-cut pasta. The tool used to cut tonnarelli is called guitar and gives them one square thickness and a porous...

There is nothing better than smell the scent of freshly baked bread, for me a symbol of what is familiar and good in the things of the world.In Italy there are countless idioms that concern the goodness of bread and its essential presence on the tables – “You’re as good as bread,” “To sell like bread,” “For kings, there is no tastier food than bread”, and many funny others. At Our Home bread is composed of wheat flour, obtained by a milling process made by traditional methods: the oilseed and protein parts are not brutally separated from the starch, but,...

The most beautiful Christmas is the one handed down. The alarm clock early in the morning, the house still immersed in the sleep of the holidays and my mother busy in the kitchen between her pots and her dishes, as always perfect with her hair styled and her bracelet that rattles with every turn of ladle. Breakfast made only with her before the others wake up, the coffeemaker mumbles slowly, the slow fire, the enveloping and warm scent. The window fogged by steam, the crackling fireplace, dishes and crystal glasses that are broken only by breathing. The atmosphere is joyful:...