Served at
La Vigie ZanoniA restaurant in Roquebrune-Cap-Martin known for its Mediterranean and Italian cuisine, with a focus on fresh ingredients and a beautiful sea view.
A classic Roman pasta dish made with cheese and black pepper. This version was described as a 'chilled revisit'.
Cacio e pepe is a pasta dish originating from Lazio, Italy. Its defining characteristic is the combination of grated Pecorino Romano cheese and black pepper, typically served with tonnarelli or spaghetti. Careful preparation is needed to achieve a smooth, creamy texture, as the cheese can easily become lumpy.
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A restaurant in Roquebrune-Cap-Martin known for its Mediterranean and Italian cuisine, with a focus on fresh ingredients and a beautiful sea view.
Chef known for his solar, Mediterranean, and committed cuisine.
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