Italian Pasta Cacio e pepe at Giovedi

Expressions “All genius is simple” and “Better to try once than to hear hundreds of times” – suit Cacio e pepe pasta the best.  In spite of cooking the dish out of four simple ingredients, the result of their combination exceeds all expectations. The main secret of pasta is hidden in the details. Only the best pasta  vermichelle or spaghetti are used, then perfect purified olive oil, special distilled water and real Italian pecorino cheese with a pinch of scented black pepper. The dish is served in such a way that cheese and warmed up olive oil are converted into tender sauce perfectly matching with the pasta taste and piquant notes of black pepper. 

Giovedi restaurant is one of the first in Moscow which invites gourmets to try such real Italian dish accompanied with selected white wine: Tuscan Chardonnay I Sistri or semi-dry Gavi del Comune di Gavi.