HOMEMADE TONNARELLI “CACIO E PEPE” & TRADITIONAL PASTA AMATRICIANA

Come to Rome with me and be ready to taste two of the most popular dishes of the Roman tradition: the Cacio e Pepe and the Amatriciana!

What You’ll Learn

COOKING CLASS 4 COURSES MENU

Burrata with artichokes and walnuts

Creamy cheese ball with Grilled artichokes in oil and walnuts

Homemade Tonnarelli

Alongside Fettuccine, Tonnarelli is one of the most well-known homemade egg pastas in Rome! Tonnarelli are similar to thick squared spaghetti, perfect when tossed with Cacio e Pepe sauce.

Traditional “Cacio e Pepe”

If you are a cheese lover, this is a must-try dish. Homemade tonnarelli pasta, made from scratch, tossed with a creamy sauce made solely with cooking water, grated cheese, and black pepper: a true Roman masterpiece!

Traditional Rigatoni “all’Amatriciana

The traditional Amatriciana sauce made with Guanciale (dry-cured Pork Jowl) Italian tomato sauce and Pecorino, just like the original recipe from the town of Amatrice!

COOKING CLASS DESCRIPTION

Minimum Guests: 4

Maximum Guests: 6

Event Duration: around 2.5/3 hours

Starting hours:

3pm- 6pm – (estimated)

4pm- 7pm – (estimated)

5m- 8pm – (estimated)

Availability: adults

Location/Meeting place: Your place (Currently we can serve ONLY Clarke and Oconee Counties)

Price: $ 119 per person

In this class, we’ll learn all the secrets of a sauce born in Amatice and become one of the most popular dishes in Rome: the Amatriciana! I will tell you how to cook the traditional Pork guanciale to perfection and prepare the original tomato and Pecorino sauce like in Italy we do.

Then, we’ll prepare one of the most ancient Italian pasta sauce: homemade tonnarelli pasta made from stratch, tossed with traditional creamy Cacio e Pepe, made with Pecorino cheese, cooking water, and a generous amount of pepper.

Also, we’ll prepare a delicious starter: Creamy burrata over artichokes in oil and walnuts

MAIN INGREDIENTS

Dried Pasta, Pecorino cheese, canned tomato sauce, chili peppers, cured Guanciale, black pepper, olive oil, Jarred Anchovies in oil, Burrata cheese, parsley, walnuts, bread, butter, anchovies in oil, eggs, Semolina flour, white flour.

ROMAN CUISINE

The flavors of Roman cuisine are solid and bold, like the most famous Roman cheese: the Pecorino Romano. The meat cuts frequently reuse scraps like the Guanciale, Pork Jowls meat seasoned and aged, now the essential ingredients for famous dishes like Amatriciana and Carbonara. The pasta is the protagonist of several Roman recipes. Probably, the Gricia (the ancestor of Amatriciana) and the Cacio e Pepe are the most ancient, prepared by the shepherds since the times of the Roman Empire. The most modern Roman classic is the Carbonara, likely invented during the Second World War in Rome. Besides the pasta, we have the Chicken alla Romana with bell peppers, the fried Baccalà, the artichokes alla Romana, and several recipes from of the Roman Jewish community, like the Artichokes alla Giudia, the Pomodori a mezzo, or the anchovies casserole.

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