Alpine cheese and pepper
A dolomitic reinterpretation of the famous “cacio e pepe”, created using alpine cheese with a long maturation period made exclusively with alpine milk from the Dolomites, with floral and pungent scents.
Cream, cheese from the Dolomites pastures‘ milk 28% (pasture milk, salt, rennet), fresch milk, corn starch, butter, pepper (0.2%). WITHOUT ADDITION OF PRESERVATIVES AND WITHOUT GLUTEN.
Tips for use
The floral and pungent characteristics of the alpine cheese make the sauce pleasant and appetizing, excellent for dressing pasta, as a cream to spread on a crouton or as an ingredient in a savory pie.
180g (recommended for 2 people)