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Cacio & Pepe Day

our mission
Fabulous Experience

Cacio e Pepe Day
21st November
Milan Main Event

Milan | New York
21st November 2022

MILAN
TRIENNALE di MILANO

CACIO&PEPE DAY PROGRAM

Simposio Cacio&Pepe Day – Triennale di Milano
presents Pierluigi Pardo

Speakers:
Massimo Montanari – La Forma è Sostanza
Paolo Crepet – Intelligenza Olfattiva e Gustativa
Vincenzo Russo – I Cinque Sensi
Carlo Di Cristo – La Lievitazione e il “Pane Cafone”
Emanuela Scagliola – La percezione del Food in televisione
Tributo ad Antoine Alléno , attends Maddalena Fossati , Chef Yannick
Alléno e Thomas Alléno
Camilla Baresani – Tradizione & Innovazione nella Cucina Italiana
Nicola Prudente – Tinto – La Radio e la Tavola
Tony Sasa – Il Palagio di Trudy Styler e Sting – La voce del Vino
Elena Santamonica – TBD
Camilla Cancellieri – TBD
Antonio D’Angelo e Heinz Beck – L’Eleganza e la Semplicità
Maddalena Fossati – La Cucina Italiana
Angela Frenda – TBD – Cook
Gabriele Principato – TBD – Cook
Alessandro Cocco – Gusto e Olfatto – Lavazza
Salvatore e Ferruccio Ferragamo – La Vendemmia al Borro TBD
Marco Pedrali – Cacio & Pepe, communications on the go
Shane Eaton – Scienza e Mixology
Antonella Bondi – Founder Cacio & Pepe Day , greetings.

3 and 4 October 2022

NEW YORK
ARMANI RESTAURANT

CACIO&PEPE DAY PROGRAM

1^ Dinner Experience launch – Ristorante Armani Fifth Avenue (New York)

Guest:
Chef Antonio D’Angelo – Chef Heinz Beck (Accademia Gualtiero
Marchesi) and Carlo di Cristo (Lievitista I’mpasta Technology)
Food Pairing Babà & Rum Zacapa by Fabio Longhin

DINNER EXPERIENCE

CACIO&PEPE DAY PROGRAM

3 and 4 October 2022
1^ Dinner Experience Launch – Ristorante Armani Fifth Avenue (New York)
Guest:
Chef Antonio D’Angelo – Chef Heinz Beck (Accademia Gualtiero
Marchesi) and Carlo di Cristo (Lievitista I’mpasta Technology)
Food Pairing with Babà & Rum Zacapa by Fabio Longhin
4 October 2022
Cooking Class Chef Giancarlo Morelli per la stampa – Ristorante Morelli
(Seregno)
Theme: Risotto al Cacio & Pepe
Dinner with Tasting Cacio & Pepe
Bombette with Rum Zacapa by Fabio Longhin
13 October 2022
Cooking Class Chef Priyan Wicky per la stampa – Wicky’sCuisine (Milan)
Theme: Surprise dish of the Chef
Dinner with Tasting Cacio &Pepe
Cannoncini with Rum Zacapa by Fabio Longhin
27 October 2022
Cooking Class Chef Enrico Bartolini for the press and special guests – Ristorante
Anima (Milano)
Theme: Surprise dish of the Chef
Dinner with Tasting Cacio & Pepe
Zeppole mignon with Rum Zacapa by Fabio Longhin
11 November 2022
Masterclass – Ice Cooking Maestro Gelatiere Gianfrancesco Cutelli for the press
– Gelateria De’ Coltelli (Pisa)
Theme: How to make a Cacio & Pepe ice cream with low sugar content
14 November 2022
Dinner Chef Antonio D’Angelo – Nobu Restaurant (Milan)
Cannoli mignon with Rum Zacapa by Fabio Longhin

17 November 2022
Dinner Chef Renato Trabalza – Trattoria Sora Lella (Roma)
Tasting Maestro Gelatiere Gianfrancesco Cutelli – Gelateria De’ Coltelli
(Pisa)
Food Pairing with Babà & Rum Zacapa by Fabio Longhin
26 November 2022
Cooking Class for the press
Theme: Surprise dish of the Chef
Dinner Chef Giuseppe Molaro – Ristorante Contaminazioni (Somma Vesuviana,
NA)
Bombette with Rum Zacapa by Fabio Longhin
1 December 2022
Dinner Chef Marco Amasi e Accademia Gualtiero Marchesi – Ristorante Teatro alla Scala ‘L Fouie
Cannoncini with Rum Zacapa by Fabio Longhin
15 December 2022
Dinner Chef Antonio Guida – Ristorante Seta del Mandarin Oriental (Milano)
Zeppole mignon with Rum Zacapa by Fabio Longhin
Date to be defined
Dinner Chef Davide Oldani – Ristorante D’O (Cornaredo, Milano)
Date to be defined
Cooking Class for the press
Theme: Surprise dish of the Chef
Dinner Chef Andrea Campani – Osteria del Borro – Firenze
Date to be defined
Cooking Class for the press
Theme: Spaghetti “cacio e pepe” with white prawns marinated in lime
Dinner Chef Heinz Beck – Ristorante La Pergola del Rome Cavalieri (Roma)

FABuLoUS EXPERIENCE

Cacio and Pepe Day

Cacio & Pepe Day is a culinary and social event that focuses on the person through the shared passion for the art of cooking and which is perpetuated through the Cacio & Pepe Society , an experiential project for the entire community of enthusiasts whose mission is to keep faith with this manifesto

THE MANIFESTO
CACIO & PEPE DAY

Let's look at tradition.

The recipes hand down to the present time timeless ancient knowledge. The industrious hands of the past are the hands of today that recreate an atmosphere which, in this way, is not lost: it is an unbroken thread enriched with experience.
The MANIFESTO
CACIO & PEPE DAY

We believe in simplicity.

Three ingredients, a whole world revealed. Simple does not always mean easy. It needs care, study, love, thought. It is the most precious fruit of the mind combined with hard work and offered with the passion. Less is more
home delivery
CACIO & PEPE DAY

We wish to pass on the knowledge and skills

Revealing its origins, the hidden stories, the professional skills, renders tangible the link between raw materials, creative imagination and the daily life which meals measure out. And it makes possible that transmission which is at the origin of tradition; evoking the world we come from or the world in which we immerse ourselves.
THE MANIFESTO
CACIO & PEPE DAY

Let us not forget theambience

We experience a dish with our sense of taste and even before that, its aroma. But above all we taste with our eyes. We don’t just look at the food and the way it is plated , but at the table, the tableware, the surroundings, everything that makes for a welcoming environment

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Choose from 18 stunning locations in Europe and 12 in the United States. Live the magic of a fabulous experience made in Cacio & Pepe Day

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“Form is substance“

Different shapes of pasta, although the same in substance, do not produce the same result on a sensory level. Let’s try adding the same sauce to different types of pasta, for example butter and cheese (the “classic” sauce for pasta, from the Middle Ages to the eighteenth century) and then try tasting. A forkful of spaghetti will not have the same taste as a forkful of macaroni, or fusilli, or tagliatelle. The shape produces different flavors. This is the brilliant experiment of Gualtiero Marchesi, master of contemporary Italian haute cuisine, who proposed four different pasta shapes in the same dish, all seasoned in the same way (in his case, with only extra virgin olive oil). The experiment served to demonstrate the diversity of the four sensations.
I have always thought that this Marchesi recipe is the tangible demonstration of a philosophical concept: form is substance.

Maestro Gualtiero Marchesi’s experiment by Prof. Massimo Montanari