I bucatini Cacio e pepe di Antonello Colonna
Ore 12,30 – Antonello Colonna e la leggenda del Cheese and pepper. .
A true Roman, proud of its roots, its history and culture
cuisine. The food, while remaining closely tied to
tradition, it is true contemporary art.
The king of cheese and pepper before us the simplicity of the dish
famous throughout the world, telling us that the tradition of cheese and pepper
was born in the taverns,
Once the pasta or spaghetti, boiled, drained,
were served in bowls, a handful of black pepper and pecorino.
Now Antonello Colonna has given its new touch:
as always, for every pound of pasta a liter of water, boil the water and breaks
bucatini o gli spaghetti in tre parti , li butta
e poco dopo elimina l’acqua e comincia a mantecare, girando
fino a sentire che la pasta è cotta, pecorino e poi una bella macinata di pepe
nero, tanto fino a rendere scuro, quasi grigio . Non c’è burro ne olio
nel suo cacio e pepe.
Degustati, posso dire veramente ottimi.!!!
Rigatoni ai funghi porcini conditi con mastica - di CARLO CRACCO
CARLO CRACCO
Ore 11.30 - Carlo Cracco e Matteo Baronetto -
Pasta and chew
(mastika The resin is of Greek origin, namely
from Chios, an island famous for the production of chewing
, this special resin that is the product
secretion of trunk and branches of the mastic . It also has therapeutic properties and digestive.)
and the chewing has topped the rigatoni with porcini mushrooms.
have not been able to taste.
Scabin David, back to the future
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