Served at
Tipo EdinburghA pasta bar established by Chef Stuart Ralston in Edinburgh.
Perfectly cooked pasta, rich and peppery, and the addition of truffle just elevated it without overpowering the dish.
Cacio e pepe is a pasta dish originating from Lazio, Italy. Its defining characteristic is the preparation of grated Pecorino Romano cheese and black pepper with pasta, such as tonnarelli or spaghetti. Special care is needed during preparation to achieve a smooth, creamy texture, as the cheese can easily become lumpy.
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A pasta bar established by Chef Stuart Ralston in Edinburgh.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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