FERMENTED MEZZI RIGATONI CACIO E PEPE
- Barilla Al Bronzo Mezzi Rigatoni
- Aspergillus
- Corn starch
- Grated Pecorino Romano
- Milk
- Corn starch
- Black pepper, to taste
Mezzi Rigatoni
CHEF'S NOTE
Luigi Coppola - Casa Coloni
“Drawing on my study of fermentation, I experimented with rehydrated pasta inoculated with Penicillium camemberti, the mould used to produce this prized cheese. The result recalls cacio e pepe, without the addition of fats, yet with striking depth of flavour and a pronounced texture. A fresh, unprejudiced take on an ingredient that never fails to inspire emotion.”