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SfoglinaA pasta house by Fabio Trabocchi, specializing in fresh, handmade pasta and regional Italian dishes.
A classic Roman pasta dish made with Pecorino Romano cheese and black pepper.
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 pasta house by Fabio Trabocchi, specializing in fresh, handmade pasta and regional Italian dishes.
A James Beard Award-winning chef under whom Daniel Perron worked as a sous chef, indicating a high standard of culinary training.
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