Italians (myself included) are passionate people, especially when it comes to food. We love to talk, and tell stories, and argue about various dishes—where exactly they come from and how they should be made. “Myths about food and recipes are part of Italian culture, a way of fondly expressing pride in a rich gastronomic heritage,” writes Gillian Riley in the Oxford Companion to Italian Food. In Rome, these discussions often revolve around pasta, particular the city’s four classics: Cacio e Pepe, Gricia, Amatriciana, and Carbonara.
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