Cacio e Pepe Cacio e Pepe Story of the Dish Few dishes represent the philosophy of Roman cooking as completely as Cacio e Pepe. The ingredient list is almost brutally simple: pasta, Pecorino Romano and black pepper. Yet behind those three ingredients lies one of the most technically demanding emulsions in traditional Italian pasta cooking. There is no cream to correct the consistency, no butter required to stabilize the sauce, no garlic, no parsley and no elaborate garnish. T

Rosso di Montalcino By Master Chef Gianluca Deiana Abis 1. HistoryRosso di Montalcino is the younger, more approachable sibling to Brunello di Montalcino. Like its elder counterpart, it is made from 100% Sangiovese Grosso grapes grown around the medieval hilltop town of Montalcino in Tuscany. The DOC for Rosso di Montalcino was established in 1984, providing an outlet for producers to craft a lighter, fresher style of wine that could be released sooner than the long-aged Brun

Ornellaia By Master Chef Gianluca Deiana Abis 1. History Ornellaia is one of Tuscany’s most iconic wines, produced on the estate of Tenuta dell’Ornellaia, near the coastal town of Bolgheri. Created in 1981 by Marchese Lodovico Antinori, this Super Tuscan was conceived as a Bordeaux-style blend using Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot—grapes not traditionally associated with Tuscan winemaking at the time. The unique maritime climate, combined with the