The history of this centuries-old dish has its origins in the pastures of Lazio during transhumance. The shepherds of the Agro Romano used to eat spaghetti to ensure a solid intake of carbohydrates and calories, seasoned with pepper—which stimulates heat receptors—and aged cheese. Andrea wanted to revisit Cacio e Pepe by reinterpreting this ancient recipe and finding a link between his northern and southern origins.

The undisputed star of the dish is a high-quality blue cheese, whose tangy notes are enhanced by the sweetness of Sichuan pepper and rounded off by the soft notes of a white cream made from milk and cream. The result is a traditional recipe revisited with a Michelin-starred twist, which has always been on our menu.

Cacio e Pepe in Blue's features XXL IGP bronze-cut spaghettone from the famous and historic Pastificio Garofalo in Gragnano. The philosophy of the ancient pasta factory is to choose only the highest quality semolina, obtained from the grinding of the best Italian grains. Handed down by the master pasta makers of Gragnano, the Pasta Garofalo production process has its roots in the prized tradition of the land of Gragnano, enriched over time with every innovation capable of bringing the process to perfection. The “Pasta di Gragnano IGP” seal of guarantee, or Protected Geographical Indication, is an official recognition that certifies compliance with the quality and characteristics that have made their pasta great.