“Cacio e pepe, please!” After reading the menu from start to finish, gazing upon dishes whose names flow like poetry, my index finger stops on one of the most traditional Roman pastas, made with Pecorino Romano cheese and black pepper.

Yet this particular preparation is the brainchild of a Michelin-starred chef, Fabio Ciervo, executive chef of Terrazza restaurant on the sixth floor of the Hotel Eden, one of Rome’s most luxurious five-star hotels.