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Cacio de Roma cheese

eatrustic | Apr 7, 2010 12:14 PM

I really want to make the classic Roman pasta dish Cacio e Pepe after reading the article on Roman cuisine in the new Saveur, but although I thought I was up on my italian cheeses this is a new one for me.
I'll hit G.I. to see if they have it but anyone know for sure if it's available in Vancouver? Hate to use a sub.

By the way anyone wanting to make the Bucatini All'Amatriciana in the same article need go no farther than Oyama for the perfect Guanciale (cured pork jowl).

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