top of page
  • becky52095

Don't be an April Fool!

Join us tonight Arny will be making his very own cacio e pepe, "cheese and pepper" pasta. Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century. Pasta is tossed with an emulsified sauce of cheese and black pepper that is bound by starchy pasta cooking water. The heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta. Finely grated Pecorino Romano and Parmesan Reggiano and very hot water are essential to a smooth sauce, while fresh, coarsely ground black pepper gives flavor and texture. Mentioned numerous times in the Food Network and Food and Wine Magazines and made the world over, cacio e pepe is the new trend in basic yet complex pasta. When made right, it is incredible. Our wine pairings are all from Fenn Valley located in Fennville – Riesling, Nouveau and Blueberry Wine. We look forward to serving you from 5-8 p.m.

11 views0 comments

Recent Posts

See All
bottom of page