In the beginning, there was cacio e pepe. The mother of all Roman first courses was born in ancient times among the pastures during the transhumance and soon spread to all the regions involved in this practice. It eventually reached the capital and became the signature dish of Roman osterie (taverns). Today, its fame knows no borders: even in Hong Kong, one of the most renowned Italian restaurants has chosen the name of this tasty Lazio recipe as its brand.