When in Rome, you have to eat as the Romans do! Two of the most famous dishes from the nowadays Italian capital are Carbonara and Cacio e Pepe. While the first is known all over the world, the creamy pasta sauce with egg yolk and bacon, the second one is lesser-known but loved equally. Cacio e Pepe directly translated means Cheese and Peper, and besides Pasta, these are the only ingredients needed. And of course a sprinkle of Olive Oil, can you imagine an Italian dish sans the liquid gold? Wish I had more of it for my Cacio e Pepe at Osteria Angelino dal 1899 in Rome near Colosseum, and also close to Mercure Roma Centro Colosseo.
In a nearby street of Colosseum, you can find Osteria Angelino dal 1899 in Rome, in Via Capo d’Africa. Just off the busy area it feels quieter and laid down in this area, at least now in February. Once I entered the Restaurant I had to wait a few minutes until a table was ready. As I could observe, mostly Italians ate at the Restaurant near Colosseum, always a good sign when there are more locals than tourists at a place! Osteria Angelino dal 1899 looks like you’d imagine an Italian Restaurant, dark wood, walls covered in pictures with anecdotes and not to miss bottles of alcohol being decoratively placed. A daily menu was already placed on my Table, the lovely Chalkboard, but of course, I could also have a look at their full menu. And into their wine list. As I already checked out their website I actually knew what I wanted, Fiori di Zucca (6€) and Cacio e Pepe (10€). Obviously, as it probably is not the season for Courgette flowers, I had to skip the Fiori di Zucca, and went with the Pasta only instead. If you haven’t tried these fried flowers yet, you should absolutely do it! They were actually the only reason I went to Osteria Angelino dal 1899 in Rome near Colosseum.
After a few minutes, the Tonnarelli Cacio e Pepe arrived. And how they deserve the name Pepe – they were that much covered in pepper, they were almost completely black. Tonnarelli are a special kind of Pasta, they are thicker than Spaghetti and come in a different shape. Memorie di Angelina explained how to make them yourself if you are handy in the kitchen. But back to the Cacio e Pepe at Osteria Angelino dal 1899 in Rome. The Pasta came in a (soggy) bowl of (un-crispy) cheese and were very well cooked, not al dente anymore, and the sauce, which is basically only pecorino cheese and black pepper, was very spicy. If a waiter would have visited my Table I would have definitely asked for Olive Oil, as they were pretty dry. But even after I finished, and was clearly not eating anything anymore, it took more than 15 minutes until I went to the entrance to be able to pay.
If you are hungry, close to Colosseum in Rome and want a traditional dish, then visit Osteria Angelino dal 1899. Otherwise, so many other Restaurants in Rome are serving Cacio e Pepe as well.