Served at
Tipo EdinburghA pasta bar established by Chef Stuart Ralston in Edinburgh.
Perfectly cooked pasta, rich and peppery, and the addition of truffle just elevated it without overpowering the dish.
Cacio e pepe is an Italian pasta dish that originates from Lazio. It is defined by its core ingredients: grated pecorino romano cheese and black pepper. The dish is typically prepared with tonnarelli or spaghetti, with careful attention paid to achieving a smooth, creamy texture during its creation.
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A pasta bar established by Chef Stuart Ralston in Edinburgh.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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