Italian

Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.

Given their universal appeal, it soon becomes apparent that one of the oldest foods known to humans is also one of the best.

This new series highlights restaurants/chefs who represent a spectrum of cuisines, as they discuss the points where their food falls under the category of traditional, and when a combination of elements produces something entirely new. There's not a right or wrong answer, instead, we're trying to get to the bottom of what makes a dish, going back to it's roots. Read more.