CACIO E PEPE RECIPE BOX

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Cacio e pepe ingredients web.jpg
Cacio e pepe web.jpg
Cacio e pepe ingredients web.jpg

CACIO E PEPE RECIPE BOX

28.00

The ingredients you need to make this most classic dish, for four people.

INGREDIENTS

Piacentinu Ennese, Sicily, Unpasteurised Ewe’s Milk (350g)
Morelli Spaghetti alla Chitarra (500g)
Sri Lankan Peppercorn (5g)
Alessandro’s recipe for Cacio e Pepe

Please note that this does not include prepared pasta, bowl or cheese slicer - these are serving suggestion only.

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EXTRAS

LUGANA SUPERIORE CAMPO SERÀ DOC 2016
21.50

The grape variety is local to lugana & the vineyard is south of lake garda with exposure from north to south & a limestone-clay soil. Manual harvest starts at the end of september beginning october with a soft pressing after 24 hours maceration. Aged in steel for 12 months & a minimum of 3-4 months in bottle. Ready to drink right now. Straw colour with some green reflection with outstanding aroma of citrus, apple, pear, apricot, pineapple & vanilla. Full & round with a good structure & a soft easy style ending with a bitter almond essence

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ROSSO DELLA GOBBA IGT
14.75

Raina di Francesco Mariani, Montefalco, Umbria

70% Sangiovese, 20% Sagrantino & 10% Montepulciano

Located in Turri, near Montefalco, the best winemaking of Umbria, this young estate has been completely rebuilt with state-of-the-art equipment to make authentic indigenous wines. Enologist Tiziano Vistali creates lively big bold flavours from the grapes growing in the sandy soil rich in limestone and schist. This entry-level wine has the freshness of Sangiovese with the tannin of Sagrantino and ripe fruit harmony of Montepulciano.

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BOSKA CHEESE KNIFE
12.85

Oak handle, double-pronged blade. Perfect for semi-hard and hard cheese.

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