Cooking Class: Cacio e Pepe – A Roman Classic with Gina Tringali
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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.
- Spaghetti or tonnarelli pasta, dried (0.5 pound)
- Black peppercorns (8 pinches)
- Pecorino Romano, finely grated (2 cups)
- Salt
- Water
- 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
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.
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.
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.
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.
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.
Great fun, loved the interaction. Nice to see a working home kitchen in Roma.