Served at
La Vigie ZanoniA restaurant in Roquebrune-Cap-Martin known for its Mediterranean and Italian cuisine, with a focus on fresh ingredients and a beautiful sea view.
A classic Roman pasta dish made with cheese and black pepper. This version was described as a 'chilled revisit'.
Cacio e pepe is an Italian pasta dish, characteristic of the Lazio region. It is prepared with grated pecorino romano and black pepper, commonly served with tonnarelli or spaghetti. A key aspect of its preparation is carefully achieving a smooth, creamy texture, as the cheese can otherwise become lumpy.
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A restaurant in Roquebrune-Cap-Martin known for its Mediterranean and Italian cuisine, with a focus on fresh ingredients and a beautiful sea view.
Chef known for his solar, Mediterranean, and committed cuisine.
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