Cheese and black pepper

Cacio e pepe is one of the symbolic dishes of a unique city like Rome. The flavor of this first course is also unique: a few well-dosed and used ingredients are enough to have a real explosion of taste!

The cacio e pepe recipe is super famous.

Are you wondering what kind of cheese is cacio? By cacio, in ancient times it meant a commonly used cheese, today the real recipe for cacio e pepe calls for pecorino.

The secret to making good spaghetti cacio e pepe is time. It takes a few minutes, but you have to do things precisely. Listen to me! Pay attention to the quality of the ingredients: the choice of a good and well seasoned cheese is necessary to be able to obtain a delicious cream that is irresistible.

Our cacio è pepe is ready with the perfect dosage and above all the ideal raw materials to make this dish.

Milk 72%, pecorino cheese (sheep's milk, rennet, salt) 18% potato flakes, extra virgin olive oil, black pepper 0.5%, citric acid, salt. CONTAINS MILK. May contain traces of gluten, fish, nuts, celery, sulphites, peanuts, sesame, soy, mustard.