Daily Rome Shot 1408 – Caccio-ing up

I keep starting these posts and then forget to publish them. So here’s one sorta kinda done.

A “bis” of caccio e pepe and asparagus with truffle.

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I, too, recoiled in disgust at the suggestion from a BBC cooking section to add butter to “caccio e pepe”.   It is suggested as a cheat and caccio e pepe is tricky to make correctly.   But still.   The horror of it all.  It was bad enough to insinuate that you might sub parmigiano for pecorino.   It goes to show how far gone the BBC really is.  My experience is that less starch releases into soft water.

The key to caccio e pepe could be the water.  I find it easier to do certain things with the water in Rome than in these USA.  Also, the type of pasta makes a difference, how quickly or slowly it dried, the way it is finished, etc.  “Bronze” cut, which leaves a rougher exterior seems better for many reasons.

I missed this yesterday.  It was the anniversary of the work on the dome of the Cathedral of Florence designed by Brunelleschi.  If you have not read it already, I cordially recommend Ross King’s fascinating Brunelleschi’s Dome: How a Renaissance Genius Reinvented Architecture.  It is a good book for understanding the roots of Renaissance architecture.

INDIA

A mob of 70 Hindus VIOLENTLY attacked a Catholic PRIEST and NUNS on Wednesday evening in Jaleswar

They brutally beat the priest because he was celebrating an anniversary Mass for a deceased Catholic

The priest and nuns were ARRESTED despite being VICTIMS pic.twitter.com/xXma6lIHOt

— Catholic Arena (@CatholicArena) August 8, 2025