Cooking Class: Cacio e Pepe, a Roman Classic with Gina Tringali - Context Travel

Cooking Class: Cacio e Pepe, a Roman Classic with Gina Tringali


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Cacio e pepe (cheese and pepper) pasta, a classic Roman pasta dish is popping up on menus far beyond the eternal city. Despite gaining fame in the twentieth century, some argue that the roots of this dish are in ancient Roman cuisine as pecorino romano cheese was the cheese that nourished the Roman legions.

Today, cacio e pepe is on the menu. Although found in every Roman trattoria and in Roman homes, no cacio e pepe is alike. From creamy and luscious to dense and dry, pecorino romano cheese, black pepper, and pasta are the main recipe ingredients. Deceivingly simple, the secret to the success of this dish is in the creation of the perfect ‘cremina’. In this cooking seminar, we will learn one version of this dish and talk about the cacio e pepe trends happening in Italy.

In this hands-on conversation, we will learn how to prepare this iconic Roman pasta dish. Led by food historian, sommelier, and home cook Gina Tringali, this interactive lesson will have you making cacio e pepe like a nonna. Designed to deliver a taste of Rome, participants will come away with an understanding of how to make this beloved pasta and learn about its different cooking methods, pasta shapes, and flavors.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.

Ingredients (for 4-5 people)

  • Spaghetti or tonnarelli pasta, dried (0.5 pound)
  • Black peppercorns (8 pinches)
  • Pecorino Romano, finely grated (2 cups)
  • Salt
  • Water

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.

  • Small non-stick skillet
  • Mortar & pestle
  • Paper towels
  • Large pot for boiling pasta
  • Large bowl or large stainless steel or aluminum saucepan
  • Ladle
  • Medium/large wooden spoon
  • Large carving fork or tines to remove pasta when cooked, or a colander/strainer

*Participants will be provided with a formal recipe, including measurements, prior to the class.

Gina is a food historian, coffee connoisseur, and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 40 reviews
98%
(39)
3%
(1)
0%
(0)
0%
(0)
0%
(0)
E
E.
Gina is a great teacher!

Gina's classes are always a delight. She explains everything very clearly, giving tips along the way and answering questions as they come up. Since Cacio e Pepe is tricky to make, she had lots of suggestions on how to be successful making the sauce. Gina also gives background info on the dish and the ingredients which is fantastic.

L
L.T.
Cacio e Pepe

Cacio e Pepe is one of my favorite pasta dishes and thanks to Gina's excellent instructions I was able to replicate it at home. Her recipe was easy to follow and she patiently answered everyone's questions.

A
A.

Guest did not leave comment

J
J.
Excellent and fun!

Gina was a great, knowledgeable, enthusiastic teacher. Cacio e pepe seems simple but is tough to get right, and we will use the tips and tricks we got from her 90 minute class for cacio e pepe and other dishes.

A
A.C.
Excellent class!

Gina is a terrific instructor. Her presentation was informative and entertaining. It was good that she had multiple cameras to show each step of the recipe.

Customer Reviews

Based on 40 reviews
98%
(39)
3%
(1)
0%
(0)
0%
(0)
0%
(0)
E
E.
Gina is a great teacher!

Gina's classes are always a delight. She explains everything very clearly, giving tips along the way and answering questions as they come up. Since Cacio e Pepe is tricky to make, she had lots of suggestions on how to be successful making the sauce. Gina also gives background info on the dish and the ingredients which is fantastic.

L
L.T.
Cacio e Pepe

Cacio e Pepe is one of my favorite pasta dishes and thanks to Gina's excellent instructions I was able to replicate it at home. Her recipe was easy to follow and she patiently answered everyone's questions.

A
A.

Guest did not leave comment

J
J.
Excellent and fun!

Gina was a great, knowledgeable, enthusiastic teacher. Cacio e pepe seems simple but is tough to get right, and we will use the tips and tricks we got from her 90 minute class for cacio e pepe and other dishes.

A
A.C.
Excellent class!

Gina is a terrific instructor. Her presentation was informative and entertaining. It was good that she had multiple cameras to show each step of the recipe.