Served at
Tipo EdinburghA pasta bar established by Chef Stuart Ralston in Edinburgh.
An outstanding pasta dish, perfectly cooked, rich and peppery, elevated with the addition of truffle.
Cacio e pepe is an Italian pasta dish that originates from Lazio. It is defined by its core ingredients: grated pecorino romano cheese and black pepper. The dish is typically prepared with tonnarelli or spaghetti, with careful attention paid to achieving a smooth, creamy texture during its creation.
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A pasta bar established by Chef Stuart Ralston in Edinburgh.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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