cacio e pepe

Pasta, often tonnarelli, rigatoni or bucatini, tossed in salt and pepper, butter and pecorino (some chefs also use cacio di Roma, for a creamier texture). Actually we stand corrected: leave out the salt, as it probably won't need it.

Recently Michelin-starred chef Riccardo Camanini of Lake Garda’s Lido 84, has come up with a new twist, cacio e pepe en vessie—cooked in a pig’s bladder—a technique recommended by no less than Apicius, the ancient Roman food writer.