Tortelli cacio e pepe

Tortelli di Carne Cacio e Pepe Is a variant of the classic "Tortelli al sugo". Two regions of Northern Italy compete for the origins of the tortelli pasta shape: Piemonte and Emilia-Romagna, each with its own version.

In this recipe we have combined the tradition of three regions including Lazio. Nonna didn't want you to miss our savory cacio and pepe sauce.

Example Curriculum

  First Section
Available in days
days after you enroll