This dish is the father of carbonara, I felt. Roman pasta is famous for Cacio e pepe, Amatriciana and Carbonara; Pasta alla gricia is Amatriciana minus the tomatoes. I was able to enjoy the local recipe.
Cacio e pepe (Ancestors of Carbonara) / Italy
This is the most important pasta dish that people in Rome consider to be the most important. The people of Rome will judge a restaurant as good or bad based on how good this Cacio e pepe is. It’s also the ancestor of carbonara, and if you eat this with a local recipe… you’ll understand why Italians are so obsessed with their ingredients.
Tajine (Original Anhydrous Cooking) / Morocco
As far as I’ve been able to find out, this is the original waterless cooking. It was influenced by Islam and became widely known due to the French influence. I used a recipe from someone who holds cooking classes in Morocco. It’s easy to make and very tasty. I think if similar cooking methods are practiced by many people unconsciously.
I’m looking for your culinary recommendations.
If you have any recommendations for food in your country or region, please let me know.Even if you don’t live there, I’d love to hear what you think is the best dish there.Please use the comments section here or contact me.★I may not be able to post due to the ingredients or my lack of skills. In the comments section, you’ll find a place to include your name and email address, depending on your device.But, these can be sent without entering them. Nice meeting you.