First dishes
Gnocchi cacio e pepe is a reinterpretation of spaghetti cacio e pepe, a great classic of Roman cuisine. A recipe that is made with a few essential ingredients, black pepper in grains and pecorino romano.
First dishes
Rigatoni alla gricia with artichokes is a first course of pasta, easy to prepare, cooked with just a few ingredients, bacon, pecorino romano, artichokes and black peppercorns. A very tasty recipe that stands as an excellent alternative to the classic gricia italian recipe.
First dishes
Rigatoni carbonara with artichokes, is an exquisite alternative to the classic carbonara recipe. A first course with an intense and refined taste, the artichokes match perfectly to the flavors of the bacon and the pecorino cheese with eggs.
First dishes
Pici cacio e pepe is a first course of pasta, cooked with a few DOP ingredients, such as pecorino romano and black pepper. A simple recipe, which requires some small tricks to pay attention, to get a good dish.
First dishes
Spaghetti carbonara is one of the most famous dishes of the Italian culinary tradition. A first course cooked with simple but delicious ingredients, such as bacon, pecorino cheese and eggs.
First dishes
The tonnarelli cacio e pepe is one of the most characteristic and well-known dishes of the Lazio culinary tradition, which has now become a symbol of Italianness. A first course of pasta, which is made with a few essential ingredients, black pepper in grains and pecorino romano cheese. The preparation of this first course, despite its simplicity, hides some small pitfalls to pay attention to, if you want to get a good dish, a symbol of eating well with Protected Designation of Origin (PDO) ingredients.
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