Errico Recanati's Cacio e Pepe is the result of the great research work that the chef of Andreina Restaurant has been carrying out for years on the grilling process. After the classic version of the recipe not to be confused with Mac & Cheese, Recanati illustrates the different steps to make his signature dish with smoke, flames and a selection of 7 peppers from all over the world. A cacio e pepe that challenges commonplaces about pasta but above all a recipe to be handled with extreme caution.

In collaboration with Monograno Felicetti https://www.felicetti.it/it/shop-past...

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Watch all the episodes of the Original vs Gourmet series:    • Pasta col tonno: originale vs. gourme...  

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