€8,30
Creamy Cacio e Pepe
a cheese cream made with cheese burst And Pepper. A pecorino made unique by its processing and production special refinement. It is a very versatile cream, ready to season immediately pasta.
Casa Pedona ha un minimo d'ordine di €26,00 per ottenere la spedizione gratuita!!
This value refers to the total of products purchased in a single order from Casa Pedona
Pedestrian House it produces a truly unique cheese made from sheep's milk but we cannot call it pecorino, it has a name that reflects its truly unique characteristic, this is how it was born Creamy Cacio e Pepe
Bringing a different sheep's cheese back to life with a new spirit. This is how Lo Scoppolato was born, which has slowly, with sacrifice and love, become a sought-after reality appreciated by food journalists, starred chefs but above all by the many enthusiasts of the good cheese. A dream that has become a delicious reality! Because, remember, never give up on dreams when we wake up in the morning. In the process, the product is subjected to seasoning with a particular humidity in order to obtain a product with the right seasoning and to enhance its flavor. Scoppolato is ataste experience. Not just for whom loves cheese but also for those who want to discover an intense flavour.
the Creamy were born to prepare a line that uses the Scoppolato pecorino. The consistency is that of a cream, very versatile in the kitchen. They are suitable for making appetizers, savoury delicacies and to season tasty first courses. Made in four flavours to satisfy different recipes and thus give freedom to creativity in the kitchen. Here then is the Purely creamy (of Scoppolato cheese only), Truffle cream, Creamy with Saffron from Massarosa and the Creamy for “ Cheese and black pepper “. All to be discovered.
The creamy one ready immediately for those who want to prepare a quick and tasty pastaThe pepper is calibrated to give a spicy taste but with the right balance with the pecorino.
The Creams can be stored outside the fridge at room temperature.
Pairings: It pairs well with a young, soft red, discreet freshness and good alcohol content.
Try it with: Rigatoni and creamy Cacio&Pepe. Cook the rigatoni in plenty of water, once cooked add the Cremosa slightly heated in the pan. Add a little cooking water and sauté.
| Weight | 1,800 kg |
|---|---|
| storage | How long will it keep? See label |
| Ingrediants | CREAM, pecorino cheese scoppolato ® di pedona (SHEEP'S MILK |
| Nutritional values per 100 g | energy/energy 1298 kj (314 kcal), fat/fat 29 g (of which fatty acids |
Ecco la storia che ha dato l'impulso a Casa Pedona, alla ricoperta dello "scoppolato di Pedona"! A metà 800 Giobatta Pacini, possidente terriero di Lucca, decise di acquistare un grosso gregge di pecore a far pascolare sui terreni alti di Seimiglia affidandolo ad un pastore; Tristano da Pedona. Tristano, di tanto in tanto, si recava a Lucca per portare il formaggio di pecora prodotto, sempre di scarsa qualità. Un fatto inspiegabile.
After a “Busted” reverent (The inevitable coppola characterized Tristano), confessed to Pacini that the cheese was not what he expected. “Maybe it's the grass that the sheep eat!” He justified himself, But there was a secret.
Tristano bought cow's milk from a nearby farmer and mixed it with sheep's milk, thus obtaining enough milk from the sheep to make his own cheese. pure pecorino cheese, fragrant and tasty which he was hiding by doing mature in a cave.
Who knows how it was that the Lucchese intuited that behind that poor quality cheese there was a mystery that needed to be solved. He sent for the shepherd who, after the usual "scoppolata", reiterated that if the cheese was not very tasty it was not his fault. After this evasive answer, one morning, quietly, Giobatta went up to Tristano's sheepfold and met him as he was coming out of a cave.
The shepherd, seeing him, turned pale and greeted his master with the usual "scoppolata" but was pushed by Pacini into the ravine where there was a good cheese scent. In a niche, wrapped in straw, there were dozens of forms of cheese. Giobatta used a knife to cut open the form and took a flake from inside: a unparalleled flavour!
At that point the shepherd had to confess his crime. “Of course not. scopolato of Pedona!” - Pacini exclaimed furiously. And chewing that piece tasty cheesy he added: "you are not a polite person who takes off your cap in front of the master. You are a scoundrel. But from now on you will produce this cheese by keeping it for maturing in the niche of the cave. For me, that is.”
After about ten years Tristano stopped making the “scoppolata”. A heart attack took him to the other world and with him stopped the production of this unmistakable cheese.
Today rediscovered by me, Gabriele Ghirlanda, when passion manages to create unique products!
