Along with Spaghetti alla Carbonara, those at Cacio e Pepe are my favorites.
It does not take two weeks that I do not eat them at home or at the restaurant.
For anyone who is even remotely cooking expert and he has already cooked, it is known that a good Cacio e Pepe can not be improvised.
We must ensure that the “cream”,
as I call it, is not too runny but not even that is curdled risking to form terrible lumps of cheese.
It does not take two weeks that I do not eat them at home or at the restaurant.
For anyone who is even remotely cooking expert and he has already cooked, it is known that a good Cacio e Pepe can not be improvised.
We must ensure that the “cream”,
as I call it, is not too runny but not even that is curdled risking to form terrible lumps of cheese.
 |
| picture for courtesy of Pane al pane..vino al vino blog |
This brings us to the point: on where I ate the best Spaghetti Cacio e Pepe until
now.
now.
When
you think of Spaghetti Cacio e Pepe you immediately think about Rome, or Lazio area at least.
you think of Spaghetti Cacio e Pepe you immediately think about Rome, or Lazio area at least.
But not in my case! I ate the best Cacio e Pepe in Miami Beach , at ‘Hosteria Romana’ .
When travelling I usually eat in local restaurants and deliberately avoid Italian
restaurants , sure to never find the food as I would expect it.
restaurants , sure to never find the food as I would expect it.
This
time, however , after 20 days traveling around Florida and after so many steaks,
burgers , lobster and tilapia ( most commonly fish cooked in the U.S.) I
decided to take a chance and try this restaurant.
time, however , after 20 days traveling around Florida and after so many steaks,
burgers , lobster and tilapia ( most commonly fish cooked in the U.S.) I
decided to take a chance and try this restaurant.
From the outside it seemed
quite inviting. And I assure you
that I wasn’t disappointed at all!
quite inviting. And I assure you
that I wasn’t disappointed at all!
The
staff is almost all Italian, first-generation Italian .The
list offers a good variety of appetizers and, as suggested by of one of the
owners , I tasted the ham cut with a knife .As main courses, I could not resist the temptation of Spaghetti Cacio e
Pepe that there twinkling from the menu.
I
have to admit , there was a lot of hesitation and a little ‘fear’ in relation to
the pasta point of cooking .
have to admit , there was a lot of hesitation and a little ‘fear’ in relation to
the pasta point of cooking .
But :
surprise ! A perfect Cacio e Pepe indeed! Spaghetti
cooked al dente , perfect “cream” and a final sprinkling of fresh pepper
which crowned the dish .
surprise ! A perfect Cacio e Pepe indeed! Spaghetti
cooked al dente , perfect “cream” and a final sprinkling of fresh pepper
which crowned the dish .
Alas a few negative notes
are:
- in the
menu we found the famous ( for Americans ) Fettuccine Alfredo . I’ve
always wondered what they are, since in all Italian menus in the U.S. I can find them .
But do Americans know that in Italy we do not have the faintest idea of what they are? - the
bill was a bit expensive, either because we are in Miami Beach, or because the
restaurant is located in a very tourist area ( Espanola Way ), but $ 90 for two ( 2
starters , 2 main courses, water , wine and real Italian coffee) are a tad too much. Especially when you think that in the U.S. you can eat a full meal for much less.
 |
| picture for courtesy of Daniel Schereck |
 Italian at Miami Beach){kind=link}
che tuffo nel passato! L espanola way mi è piaciuta da matti.. anche se fin troppo turistica. Io ho mangiato spagnolo li.. che salasso! 🙁
Mi sa che lì è un salasso un po' ovunque….