One of the cornerstones of Italian cuisine: Cacio e Pepe cream cheese is made with real Pecorino Romano DOP and black pepper. Few simple ingredients to obtain one of the typical dishes of Roman cuisine, thanks to the unique and intense flavour of Pecorino Romano and the aromatic notes of black pepper.
The Cacio e Pepe cheese cream is therefore ideal for seasoning pasta dishes and spreading on bread, canapés and crostini.
Cacio e Pepe cheese cream is free from preservatives.
INGREDIENTS
45% Pecorino Romano DOP cheese (100% sheep's milk, salt, rennet), water, cream, melting salt (E331 sodium citrate), 1.5% black pepper.
Nutritional information
Average nutritional information per 100g
|
Energy
|
1066 kJ/ 257 kcal
|
|
Fats
|
23 g
|
|
thereof saturated fatty acids
|
13,9 g
|
|
Carbohydrates
|
0,9 g
|
|
thereof Sugar
|
0 g
|
|
Protein
|
11,5 g
|
|
Salt
|
2,3 g
|
IF&C - Italian Food & Cheese
Responsible food business operator: ITALIAN FOOD & CHEESE S.R.L., Via Monte Aquila 22, 43124 Parma (PR), Italy.
Italian Food & Cheese is a reality born from the long experience of a team of professionals in the marketing of Italian cheeses with Protected Designation of Origin on the domestic market and abroad.
Italian Food & Cheese pays particular attention to the environment: from the disposal of components to the use of recyclable primary packaging and alternative energy sources.
In order to respond to the profound changes in consumer habits over the last twenty years, Italian Food & Cheese has started to produce cheeses that are versatile products, ready-to-use products and products with a high service content, with a focus on quality research.
Thus, only the best cheeses are made into creams: Parmigiano Reggiano, Gorgonzola, Pecorino, Provolone, Valpadana, Asiago, Taleggio, Brie.... (also with porcini mushrooms, truffles, chilli, salmon, chives, saffron, pepper, etc.).
To the producer
Tips
Use tips: as a seasoning for first courses, bread and canapés, croutons and snacks.
