Like Cacio e pepe and Carbonara, it is one of the three major pasta dishes in Rome. I made it using a local recipe.
Main Course
Pasta alla gricia (Father of Carbonara) / Italy
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.