Ricotta di Pecora – fresh sheep’s milk ricotta
I’m going to gush. Fair warning.
Trastevere’s Antica Caciara is paradise on earth when it comes to gourmet cheese and cured meats. “Caciara” is an Italian word meaning “confusion, bedlam, hubbub, muddle; mess, disorder.” The experience inside this shop is full of energy – energy from customers queueing up to make sure they don’t miss out on the fresh sheep’s milk ricotta prominently displayed in one of the front windows. And, you’d better grab some when you see they have it, because it will definitely make you want to slap someone out of enthusiasm once you taste it. I can’t believe it’s less than five euro a kilo. No wonder it flies out the door.
Antica Caciara is the absolute best place for cheese, prepared meats and baccala.
But, there’s more, loads more – a vast assortment of artisanal cheeses, and every variety of cured meat you could hope for. At one entrance you practically have to shoulder your way past a huge display of guanciale, which is made from pork cheek or jowl, and is an essential ingredient (a preferred cut over traditional pancetta) in Bucatini all’Amatriciana. In case you don’t know, Bucatini all’Amatriciana is one of Rome’s hallmark dishes, originating just outside of the city in the town Amatice in the Sabine Hills.
When I go to Antica Caciara, which is often, I load up on ricotta, a special spicy salame, and a salame with fennel. The people who run the shop couldn’t be more gentile. They recognize me now, and they always greet me warmly. What a great business to be delivering a big slice of culinary paradise to eager customers. If you’re in Rome’s Trastevere neighborhood, be sure to check it out, especially if you want to fill your bag for a gourmet picnic, and then head up the hill to see Bramante’s Tempietto, and one of the most spectacular panoramic views of Rome.
A profuse display of guanciale, an essential ingredient in Bucantini Amatriciana
Baccala – Another staple in la cucina Romana
