header i-Italy

You chose: cacio e pepe

  • From Emilia-Romagna - Pappardelle with Bolognese Ragù Sauce (Restaurant Tarallucci e Vino)
    What does the teaching of the Italian language have in common with Italian cooking and the new Italian Championship of Pasta in New York? Aside from the obvious fact that they are all Italian excellencies, the answer is in the name of Raffaella Galliani.
  • Dining in & out: Articles & Reviews
    Otylia Coppola(March 02, 2016)
    This one-of-a-kind restaurant in Bushwick, inspired by Northern Italian cuisine and the Slow Food movement, is named after Werner Herzog’s film and finds inspiration in that famous phrase of its protagonist: “It’s only the dreamers who ever move mountains.” This venue is a delightful surprise that embodies a dream in the making...
  • PastaMania #5. "Bucatini Cacio e Pepe" (Bucatini with Cheese and Pepper)
    Traditionally a Roman dish, "Cacio e pepe" is also popular in other regions throughout central Italy. The name "cheese and pepper" refers to the two basic ingredients of this simple yet tasty dish. But, as you will soon discover, there is a third "miracle ingredient" not mentioned in the name.