Cooking Class: Cacio e Pepe – A Roman Classic with Gina Tringali

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.

Note: We will email attendees the full recipe with measurements and instructions prior to the class so that they can pre-measure and prepare their 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 48 reviews
96%
(46)
2%
(1)
2%
(1)
0%
(0)
0%
(0)
M
Marilyn O. (Tampa, US)
The Art of Cacio e Pepe

Gina was great and I’d happily take a class from her again. Two comments though. Context sent us instructions and ingredients prior to the class. Ingredients were for 4 servings but Gina made hers for two. I wish I would have known that option before I grated all that cheese. Also Gina’s preferred technique was listed in the instructions from context (unbeknownst to her) as option 2 which was a little confusing.

G
Gary Redente (Chandler, US)
When in Rome (or just via video)

This was a fun class, mainly because Gina has such a good sense of life. I really enjoyed this class. Not only does Gina know how to cook and how to teach cooking, she engages one in pleasant conversation, naturally. It is the next best thing to being in Rome.

A
Andrea shapiro (Beverly Hills, US)
Great Class……both times!

I’m a really good cook, if I say so myself, and this class is terrific for a favorite pasta of ours which I have had trouble making properly. So much trouble, in fact, that I’ve taken it twice. Gina’s a terrific teacher, fun and freely shares thoughts and hints with the members. I now know I can make this dish properly……as soon as I buy a quality Pecorino Romano! Next up? Gina’s Meatball class and Pasta Carbonara class.

S
SAra iNgram (New York, US)
Fabulous and Fun

The teacher was so wonderful; knowlegeable, informative and very fun. I can't think how it could have been any better except if it were in person. She gave us her hints and tricks on how to make this :deceptively simple" dish. I can't wait to try it! I will make sure to look out for other classes with this teacher.

N
Nancy Mynar (Palm Springs, US)
Best time cooking on Sat. Morning

Great fun, loved the interaction. Nice to see a working home kitchen in Roma.

Customer Reviews

Based on 48 reviews
96%
(46)
2%
(1)
2%
(1)
0%
(0)
0%
(0)
M
Marilyn O. (Tampa, US)
The Art of Cacio e Pepe

Gina was great and I’d happily take a class from her again. Two comments though. Context sent us instructions and ingredients prior to the class. Ingredients were for 4 servings but Gina made hers for two. I wish I would have known that option before I grated all that cheese. Also Gina’s preferred technique was listed in the instructions from context (unbeknownst to her) as option 2 which was a little confusing.

G
Gary Redente (Chandler, US)
When in Rome (or just via video)

This was a fun class, mainly because Gina has such a good sense of life. I really enjoyed this class. Not only does Gina know how to cook and how to teach cooking, she engages one in pleasant conversation, naturally. It is the next best thing to being in Rome.

A
Andrea shapiro (Beverly Hills, US)
Great Class……both times!

I’m a really good cook, if I say so myself, and this class is terrific for a favorite pasta of ours which I have had trouble making properly. So much trouble, in fact, that I’ve taken it twice. Gina’s a terrific teacher, fun and freely shares thoughts and hints with the members. I now know I can make this dish properly……as soon as I buy a quality Pecorino Romano! Next up? Gina’s Meatball class and Pasta Carbonara class.

S
SAra iNgram (New York, US)
Fabulous and Fun

The teacher was so wonderful; knowlegeable, informative and very fun. I can't think how it could have been any better except if it were in person. She gave us her hints and tricks on how to make this :deceptively simple" dish. I can't wait to try it! I will make sure to look out for other classes with this teacher.

N
Nancy Mynar (Palm Springs, US)
Best time cooking on Sat. Morning

Great fun, loved the interaction. Nice to see a working home kitchen in Roma.