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The pasta cacio e pepe have an incredible flavour but are far from easy to do. You need the perfect mix of cooking water, cheese and pepper. Above all, do not crank the heat too high otherwise the pasta will absorb the cooking water too quickly!
A deluxe St-Joseph from the excellent winemaker Pierre Gaillard. Tender, soft and flavourful with a register that reminds us of the violet, lard and pepper. It's the perfect for pasta with cheese and pepper!
Choose the now traditional Flacatoune, a strong Belgian beer with aromas of cereal, spices and yellow fruits. The delicate and rich effervescence of this beer will be perfect to make up for the richness of this also traditional dish.
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