I have tried such amazing food here in Siena, and most of it is typical to the region (Tuscany). I'm sure you've all heard of Fettuccine Alfredo, a dish common in restaurants in America is non-existent here! Well, have you heard of Fettuccine Alfredo's authentic Italian cousin – Pici Cacio e Pepe (cheese and pepper pasta)? Pici is a type of pasta that is basically like thick spaghetti. It kind of looks like long worms, but I promise it's super tasty. Cacio is a type of Pecorino cheese, really similar to Parmesan, but a bit sharper and saltier. And pepe? Pepe just means pepper. At its roots, this dish is just cheesy pasta with a bit of pepper on top. Along with Pici Cacio e Pepe, another one of my favorite foods that I've tried here is a cookie called ricciarelli. It's soft and delicate, with a bit of an almond flavor, and covered in powdered sugar!
It helps that I love cheese, but when I tried Pici Cacio for the first time, it felt like a warm hug. The thick bites of pasta melted in my mouth, and the tiny crack of pepper at the end pulled the whole dish together. It is definitely one of the heavier dishes here in Italy, since usually food is light, but it didn't make me feel too full since there is no cream, butter or milk. The ricciarelli are also very light and weigh nothing in your hands. They feel like a little cloud of sugar and are even better when served with a shot of espresso. Since breakfast culture isn't huge here in Italy, one ricciarello and a small coffee is what usually helps start my day.
