Cacio e Pepe
The recipe for cacio e pepe pasta in Rome is a real institution.
Beloved throughout Italy, this dish is one of the most famous first courses of the Roman culinary tradition.
Its simplicity is only apparent, and indeed, precisely because the main ingredients, besides the pasta, are only two, the difficulty lies in balancing them perfectly, and in creating a savory and creamy sauce at the right point. The pitfalls, in fact, are just around the corner: cooking, lump formation, excess salt …
24 in stock
27 × 27 × 3 cm
34 × 34 × 26 cm
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