A Northern version of Pici cacio e pepe, this dish is the Italian version of comfort food pasta!
Bigoli are a long, simple form of pasta that are not only great to eat, but also very forgiving when it comes to shaping and cooking.
They are very similar to Tuscan pici, but bigoli come from the northern region of Veneto.
Today, Chef Sara makes an original version of 'cacio e pepe' a little differently, using Piave DOP cheese and adding a pinch of butter to make the sauce even creamier.
Wine expert Filippo Bartolotta pairs this delicious dish with a bottle of Garda DOC.
Bigoli with Piave DOP cheese and black pepper.
Cacio e Pepe Pasta paired with Pinot Grigio Garda DOC and Valtènesi Rosé Riviera del Garda Classico DOC
Whole wheat flour 250 gr
Butter 25 gr
Milk as needed
Butter 50 g
Piave cheese 200 g
LIVE DINNER IN 15' is the video format created by Mamablip, with chef Sara Lai and wine expert Filippo Bartolotta.
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