Cacio e Pepe Pasta Kit
16gr. black pepper Sarawak
200gr. Pecorino Romano DOP DeRoma
500g long dry pasta “spaghetti alla chitarra Verrigni”
280gr our cacio e pepe sauce:
Pecorino Romano DOP Brunelli 18 months, Parmigiano Reggiano Red cows 36 months, Pecorino di fossa from Sogliano del Rubicone
To succeed in making everyone taste our Cacio e Pepe, we created a cheese cream as a melting seasoning to be added just before serving the dish. This cream of cheeses and well-toasted, minced and red grain black pepper, results in a mix of cheeses: 18 months seasoning Pecorino Romano DOP Brunelli which gives flavor and intensity, Parmigiano Reggiano DOP Red Cows, 36 months seasoning, that gives sweetness and creaminess, and Pecorino Fossa di Sogliano del Rubicone PDO which gives the whole the intensity of aging in ditches dug into the rock.