MEZZI RIGATONI WITH CHEESE, PEPPER AND BERGAMOT
- PECORINO CREAM
- Milk
- Corn starch
- Semi-mature pecorino
- PEPPER BROTH
- Water
- Sarawak black pepper
- Timut pepper
- Sichuan pepper
- Barilla Al Bronzo Mezzi Rigatoni
- Untreated bergamot
Mezzi Rigatoni
CHEF'S NOTE
Roberto Conti - Casa Camperio
“I created this dish especially for Barilla Al Bronzo, with the aim of celebrating Italian identity through my own personal style. I sought immediacy of flavour through a complex preparation that enhances the aroma of the pepper and the magnificent texture of the pasta, as a homage to the finest tradition.”