Gardone Riviera (Brescia), Italy.

Lido 84, chef Riccardo Camanini.
1 Michelin star 2022.
8th restaurant in the world according to The World's 50 Best Restaurants 2022.

In this video we'll see the presentation and plating of the famous Cacio e Pepe cooked in a vessie (pig's bladder) invented by chef Riccardo Camanini.
This dish is not included in any of the tasting menus at Lido 84, but it is possible to request it as an addition to the taste itinerary (€20 per person, minimum 2 people).

Ingredients:
-Felicetti Kamut wheat rigatoni
-Pecorino Romano Black Rind
-Salt
-Pepper
-A bit of water (added at the end to help the initial cooking and the emulsion for the Pecorino)

Method:
Once the vessie is closed, it is cooked in a large pot of boiling water where it will cook for approximately 27-30 minutes. What we get are rigatoni with a degree of cooking that we define "al chiodo" (as nail) which is essentially "al dente" more pronounced and developed than the classic because it extends over the entire surface of the rigatone and not just in the inner core like the classic "al dente" pasta.
The idea for the dish came from our chef Riccardo Camanini after reading a Roman manuscript (De re coquinaria), a manuscript by Marcus Gavius Apicius.
Marcus Gavio Apicius was a consul and is also thought to be one of the first gastronomes in history and he documented the fact that the Romans used the vessie to preserve and transport food in the various colonies.
Let's think of the trivial example of sausages that are kept in various innards, this is exactly the same thing.
The fact that fascinated the chef is that this was a custom of more than 2000 years ago.
Then he imagined of being this major consul imagining what he could cook inside, so he thought of a Roman dish, but above all an Italian one: hence the cacio e pepe.
At the end, 2 rigatoni are left, which the chef will taste to monitor whether the cooking was actually successful since the cooking is done blindly.

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