The secrets of the real Roscioli’s Cacio & Pepe, one of the traditional dishes in Rome. Every kit includes 500 gr of pasta Super Spaghettoni Verrigni/Roscioli, a 280 gr jar of our special cheese emulsion (PDO 18 months Pecorino Romano, 36 months Parmigiano Reggiano Vacche Rosse, Pecorino di Fossa di Sogliano del Rubicone, Sarawak Pepper), […]

Read more

The recipe of Roscioli’s Amatriciana. Follow the instructions to discover how to prepare one of the greates Roman dishes. Every kit includes 500 gr of pasta Mezze Maniche Verrigni/Roscioli, Guanciale (cheek lard) from Valle Imperiale, PDO 12 months Pecorino Romano cheese, 2 x 500 gr of peeled tomatoes F.lli Longobardi and a small jar of […]

Read more

Flavio Stivali, from Simposio di Sermoneta, talks about Trombolotto, a cross of marango and cedar, once used by the Cistercian monks for its healing properties, and today also used to cook.

Read more

The Master Corrado Tenace, an enthusiast and important connoisseur of the sea, explains how to open an oyster with the technique of Marennes.

Read more