Piedmontese Agnolotti Recipe with Cacio e Pepe Cream

Cacio e Pepe Meets Piedmont: A Tavola! Agnolotti

Italian cuisine is a journey of flavors, an interweaving of stories and territories that come together to create something unexpected. On this journey, A Tavola! does not simply replicate traditions but reinterprets them with a touch of creativity and a deep passion for quality.

This is how our Agnolotto dressed with Cacio e Pepe cream was born: a recipe that takes inspiration from a great Roman classic and dresses it with the Piedmontese refinement of our Piedmontese Agnolotti.

A tribute to two territories, a dish that evokes the warmth of home and the authenticity of genuine flavors.

The Excellence of A Tavola! Agnolotto

The stars of this recipe are our Piedmontese Agnolotti with Three Roasts.

A product made with selected ingredients: beef, pork, and chicken blend into a flavorful and enveloping filling, enriched by the distinctive taste of Savoy cabbage and spinach.

What makes them unique is not only the taste but their extraordinary practicality. Thanks to a thin sheet and impeccable craftsmanship, they cook in just a few minutes, allowing you to create a gourmet dish in record time.

Cacio e Pepe Agnolotti: Stars of Our Trade Shows

This recipe has become much more than a simple dish: it is the symbol of our trade shows and street food events.

From Rome to Genoa, from Milan to Turin, Cacio e Pepe Agnolotti have won over the public, bringing with them the authentic taste of Piedmont and the convivial soul of Roman cuisine.

In 2024 alone, we served over 5,000 dishes with this preparation, transforming it into one of the most loved and requested offerings by our customers; a success that shows how this meeting of traditions can excite and surprise wherever it goes.

The Recipe: Cacio e Pepe Agnolotti Like You’ve Never Tried Before

This recipe is a sensory experience in which the intensity of the filling of our agnolotti enhances the unmistakable taste of Cacio e Pepe cream. A bold pairing that transforms a traditional classic into something unique.

Watch Bogdan’s video recipe and discover how it has won over even those who eat cacio e pepe every day, giving them a unique taste experience thanks to our agnolotto.

The Preparation: Step by Step

1. While the water boils for the pasta, toast the black pepper in a pan over medium heat until it releases its intense aroma.
2. Add a knob of butter to the same pan, letting it melt gently.
3. Meanwhile, cook our Agnolotti: they are ready in just a few minutes.
4. When the agnolotti are almost cooked, take a ladle of cooking water and add it to the butter and pepper.
5. Drain the agnolotti and add them to the sauce.
6. Move the pan off the heat, add the grated Pecorano Romano, and stir vigorously to create a smooth and velvety cream. The secret, as Bogdan suggests, is to work the cream in a cold pan to prevent the cheese from clumping.
7. Plate and serve immediately, enjoying a dish that combines two excellences in a single, unforgettable taste experience.

Come visit us at our local markets to discover our Piedmontese Agnolotti and let yourself be won over by their authenticity, in every recipe.