Video: a “made in Garda” Cacio & Pepe

Claudio Andrizzi
Written by Claudio Andrizzi

It’s certainly one of the most amazing dishes that you may  enjoy this summer on Lake Garda: Rigatoni Cheese and Pepper cooked in pig bladder of Lido 84 in Gardone Riviera Pig are already a must and undoubtedly represent the ideal example of an intelligent and respectful revision of the great Italian popular culinary tradition. The recipe has already won the Creativity Award in the Kitchen 2016 to the last edition of the congress Identità Golose: Riccardo Camanini, chef at the Lido, started with a classic of Roman cuisine, radically reinterpreted through the inclusion of all the raw ingredients (water, pasta, Pecorino Romano cheese, pepper) in a pig’s bladder, then put to boil for a lot longer than the normal playing time to cook the pasta (you can even exceed 30 minutes). The bladder is then cut to the front of the customer table to reveal a mixture of dense flavors but great balance, elevated to the maximum power from contact with the bladder. In addition to taste, the dish will satisfy even the eyes, proposing itself to the customer in a definitely unique way. Below you can see the video of the preparation at the table.




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