The history of Cacio&Pepe dates back to the times of transhumance, when shepherd and farmer led their flocks among pastures in the Roman countryside. During these journeys they stocked up on poor ingredients that would keep over the long term such as pork cheek, black peppercorns, and few slices of pecorino cheese from Rome (the cacio, in fact), all ingredients that provided the right amount of carbohydrates and calories. The Cacio&Pepe catch on as the ideal quickly and hearty meal that quickly spread throughout the peninsula.
Soft WHEAT* flour 35.5%, durum WHEAT semolina, Eggs 26.5%, water.
Ricotta (MILK whey, salt, acidity regulator: lactic acid), pecorino cheese 30% (sheep’s MILK, salt, rennet), water, MILK whey powder, sunflower oil, rice flour, plant fiber, salt, pepper 0.4%, yeast extract. May contain traces of MUSTARD, CELERY, SOY, FISH, CRUSTACEANS, other NUTS.
Average nutritional values | Per 100g |
---|---|
Energy | 1141kj/272kcal |
Fatof which saturates | 9,8g 4,5g |
Carbohydrateof which sugars | 33g 5,3g |
Fiber | 1,9g |
h5>Protein | 12g |
Salt | 1,5g |
Reggiana Gourmet SRL
Via Caduti del Lavoro 30, 43058 Sorbolo Mezzani (PR)
info@reggianagourmet.com
Tel. +39 0522 951658
REA: PR- 350492
P.iva 02592260356
Sale Emiliana Gourmet
The new shop opens on Monday in Via Caduti del Lavoro 30, 43058 Sorbolo Mezzani (PR)
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