Cremosa Cacio e Pepe

Casa Pedona produces a truly unique sheep's milk cheese, but we can't call it pecorino, it has a name that reflects its truly unique characteristic, and this is how Cremosa Cacio e Pepe was born

Lo Scoppolato

Bringing a different sheep's cheese back to life with a new spirit. This is how Lo Scoppolato came about, slowly becoming, with sacrifice and love, a sought-after product appreciated by food journalists, starred chefs but above all by the many enthusiasts of good cheese. A dream that became a truly delicious reality! Because, let's remember, never abandon your dreams when you wake up in the morning. During the process the product undergoes ageing with a particular humidity level so as to obtain a product with the right ageing and to enhance its flavour. Lo Scoppolato is a tasting experience. Not only for those who love cheese but also for those who wish to discover an intense flavour.

Cremosa Cacio e Pepe

the Cremose were created to produce a range that uses Scoppolato pecorino. The texture is that of a very versatile cream in the kitchen. They are perfect for making appetisers, savoury treats and for dressing tasty first courses. Made in four flavours to suit different recipes and thus give free rein to creativity in the kitchen. Here then is the Pure Cremosa (made only with Scoppolato cheese), Truffle Cremosa, Cremosa with Massarosa Saffron and the Cremosa for âCacio e Pepeâ. All to be discovered. The Cremosa is ready to use for those who want to prepare a quick and tasty pasta dish. The pepper is calibrated to give a spicy taste but with the right balance with the pecorino. The Cremose can be stored outside the fridge at room temperature. Pairings: Pairs well with a young, soft red wine with good freshness and a decent alcohol content. Try it with: Rigatoni and Cacio&Pepe Cremosa. Cook the rigatoni in plenty of water, once cooked add the slightly warmed Cremosa in a pan. Add a little cooking water and toss together.