Cacio e Pepe is a popular, simple dish originating from the region of Lazio, Italy. Translating to “cheese and pepper,” Cacio e Pepe often consists of only a few ingredients: pasta, pasta water, Pecorino Romano cheese, and pepper. Pasta water is the key ingredient in this ancient recipe, as it will make the sauce a creamy consistency, unique to this particular dish. Though this dish dates to the time when shepherds could only carry food that wouldn’t easily spoil, the popularity of Cacio e Pepe lives on in restaurants in Rome and across the world.
Taste profile: Crisp, clean and delicate with fine bubbles on the palate. Intense flavours of apples and peaches lead to a pleasant finish with lingering fruit and floral notes.
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