Served at
Via CarotaA popular New York restaurant known for Italian cuisine, located across the street from Officina 1397 and associated with its founders.
A Cacio e Pepe dish described as a 'showstopper'.
Cacio e pepe is a pasta dish originating from Lazio, Italy. Its defining characteristic is the combination of grated Pecorino Romano cheese and black pepper, typically served with tonnarelli or spaghetti. Careful preparation is needed to achieve a smooth, creamy texture, as the cheese can easily become lumpy.
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A popular New York restaurant known for Italian cuisine, located across the street from Officina 1397 and associated with its founders.
Renowned chef involved in upcoming London restaurant openings.
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