{"id":5441,"date":"2022-07-29T19:02:13","date_gmt":"2022-07-29T17:02:13","guid":{"rendered":"https:\/\/www.cacioepepeday.com\/cacio-pepe-day-m\/"},"modified":"2022-08-12T12:31:42","modified_gmt":"2022-08-12T10:31:42","slug":"cacio-pepe-day-m","status":"publish","type":"page","link":"https:\/\/www.cacioepepeday.com\/en\/cacio-pepe-day-m\/","title":{"rendered":"Cacio & Pepe Day"},"content":{"rendered":"\n\t
\n\n\t\t \n\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\"\"\n\t\t\t<\/picture>\n\t\t\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\tour mission<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
Fabulous Experience<\/div>\n\t\t\t\t\t\t\t\t\t\t \t

Cacio e Pepe Day
21st<\/sup> November<\/em>
Milan Main Event<\/h2>\n\t\t \n\t\t \t\t \t
<\/div>\n\t\t \t\t \t\t \t
Milan | New York<\/em><\/div>\n\t\t \t\t \t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t<\/section> \n\n\n\n\n
<\/div>\n\n\n\n
\n
\n\t\t\t21st November 2022<\/span>\n\t\n\n\n\n

MILAN
TRIENNALE di MILANO<\/h2>\n\n\n\n\t\t\tCACIO&PEPE DAY PROGRAM<\/span>\n\t\n\n\n\n

Simposio Cacio&Pepe Day<\/em> \u2013 Triennale di Milano
presents Pierluigi Pardo<\/strong><\/p>\n\n\n\n

Speakers:<\/em>
Massimo Montanari<\/strong> \u2013 La Forma \u00e8 Sostanza
Paolo Crepet<\/strong> \u2013 Intelligenza Olfattiva e Gustativa
Vincenzo Russo<\/strong> \u2013 I Cinque Sensi
Carlo Di Cristo<\/strong> \u2013 La Lievitazione e il \u201cPane Cafone\u201d
Emanuela Scagliola<\/strong> \u2013 La percezione del Food in televisione
Tributo ad Antoine All\u00e9no<\/strong> , attends Maddalena Fossati<\/strong> , Chef Yannick
All\u00e9no <\/strong>e Thomas All\u00e9no<\/strong>
Camilla Baresani<\/strong> \u2013 Tradizione & Innovazione nella Cucina Italiana
Nicola Prudente<\/strong> \u2013 Tinto \u2013 La Radio e la Tavola
Tony Sasa<\/strong> – Il Palagio di Trudy Styler e Sting – La voce del Vino
Elena Santamonica<\/strong> \u2013 TBD
Camilla Cancellieri<\/strong> \u2013 TBD
Antonio D\u2019Angelo<\/strong> e Heinz Beck<\/strong> \u2013 L\u2019Eleganza e la Semplicit\u00e0
Maddalena Fossati<\/strong> \u2013 La Cucina Italiana
Angela Frenda<\/strong> \u2013 TBD \u2013 Cook
Gabriele Principato<\/strong> \u2013 TBD \u2013 Cook
Alessandro Cocco<\/strong> \u2013 Gusto e Olfatto \u2013 Lavazza
Salvatore e Ferruccio Ferragamo<\/strong> – La Vendemmia al Borro TBD
Marco Pedrali<\/strong> \u2013 Cacio & Pepe, communications on the go
Shane Eaton<\/strong> \u2013 Scienza e Mixology
Antonella Bondi<\/strong> – Founder Cacio & Pepe Day , greetings.<\/p>\n\n\n\n

<\/p>\n<\/div>\n\n\n\n

\n\t\t\t3 and 4 October 2022<\/span>\n\t\n\n\n\n

NEW YORK
ARMANI RESTAURANT<\/h2>\n\n\n\n\t\t\tCACIO&PEPE DAY PROGRAM<\/span>\n\t\n\n\n\n

1^ Dinner Experience launch<\/em> \u2013 Ristorante Armani Fifth Avenue (New York)<\/p>\n\n\n\n

Guest:
Chef Antonio D\u2019Angelo<\/strong> \u2013 Chef Heinz Beck<\/strong> (Accademia Gualtiero
Marchesi) and Carlo di Cristo (Lievitista I\u2019mpasta Technology)
Food Pairing Bab\u00e0 & Rum Zacapa by Fabio Longhin<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

DINNER EXPERIENCE<\/h2>\n\n\n\n\t\t\tCACIO&PEPE DAY PROGRAM<\/span>\n\t\n\n\n\n
\n
\n

3 and 4 October 2022<\/strong>
1^ Dinner Experience Launch \u2013 Ristorante Armani Fifth Avenue (New York)
Guest:
Chef Antonio D\u2019Angelo \u2013 Chef Heinz Beck (Accademia Gualtiero
Marchesi) and Carlo di Cristo (Lievitista I\u2019mpasta Technology)
Food Pairing with Bab\u00e0 & Rum Zacapa by Fabio Longhin
4 October 2022<\/strong>
Cooking Class Chef Giancarlo Morelli per la stampa \u2013 Ristorante Morelli
(Seregno)
Theme: Risotto al Cacio & Pepe
Dinner with Tasting Cacio & Pepe
Bombette with Rum Zacapa by Fabio Longhin
13 October 2022<\/strong>
Cooking Class Chef Priyan Wicky per la stampa \u2013 Wicky\u2019sCuisine (Milan)
Theme: Surprise dish of the Chef
Dinner with Tasting Cacio &Pepe
Cannoncini with Rum Zacapa by Fabio Longhin
27 October 2022<\/strong>
Cooking Class Chef Enrico Bartolini for the press and special guests \u2013 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<\/strong>
Masterclass \u2013 Ice Cooking Maestro Gelatiere Gianfrancesco Cutelli for the press
\u2013 Gelateria De\u2019 Coltelli (Pisa)
Theme: How to make a Cacio & Pepe ice cream with low sugar content
14 November 2022<\/strong>
Dinner Chef Antonio D\u2019Angelo \u2013 Nobu Restaurant (Milan)
Cannoli mignon with Rum Zacapa by Fabio Longhin<\/p>\n<\/div>\n\n\n\n

\n

17 November<\/strong> 2022<\/strong>
<\/strong>Dinner Chef Renato Trabalza \u2013 Trattoria Sora Lella (Roma)
Tasting Maestro Gelatiere Gianfrancesco Cutelli \u2013 Gelateria De\u2019 Coltelli
(Pisa)
Food Pairing with Bab\u00e0 & Rum Zacapa by Fabio Longhin
26 November<\/strong> 2022<\/strong>
Cooking Class for the press
Theme: Surprise dish of the Chef
Dinner Chef Giuseppe Molaro \u2013 Ristorante Contaminazioni (Somma Vesuviana,
NA)
Bombette with Rum Zacapa by Fabio Longhin
1 December 2022<\/strong>
Dinner Chef Marco Amasi e Accademia Gualtiero Marchesi \u2013 Ristorante Teatro alla Scala \u2018L Fouie
Cannoncini with Rum Zacapa by Fabio Longhin
15 December 2022<\/strong>
Dinner Chef Antonio Guida \u2013 Ristorante Seta del Mandarin Oriental (Milano)
Zeppole mignon with Rum Zacapa by Fabio Longhin
Date to be defined<\/strong>
Dinner Chef Davide Oldani \u2013 Ristorante D\u2019O (Cornaredo, Milano)
Date to be defined<\/strong>
Cooking Class for the press
Theme: Surprise dish of the Chef
Dinner Chef Andrea Campani – Osteria del Borro \u2013 Firenze
Date to be defined<\/strong>
Cooking Class for the press
Theme: Spaghetti “cacio e pepe” with white prawns marinated in lime
Dinner Chef Heinz Beck \u2013 Ristorante La Pergola del Rome Cavalieri (Roma)<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n\t\t\tFABuLoUS EXPERIENCE<\/span>\n\t\n\n\n\n

Cacio and Pepe Day<\/h2>\n\n\n
\n
\"\"<\/figure><\/div>\n\n\n\t
<\/div>\n\n\n\n\n

Cacio & Pepe Day<\/em> 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<\/em> , an experiential project for the entire community of enthusiasts whose mission is to keep faith with this manifesto<\/p>\n\n\n\n

\n\n\n\n
<\/div>\n\n\n\n\t
\n\n\t\t \n\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\"\"\n\t\t\t<\/picture>\n\t\t\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\tTHE MANIFESTO<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
CACIO & PEPE DAY<\/div>\n\t\t\t\t\t\t\t\t\t\t \t

Let's look at tradition.<\/em> <\/h2>\n\t\t \n\t\t \t\t \t
<\/div>\n\t\t \t\t \t\t \t
The recipes hand down to the present time timeless ancient knowledge. The industrious\r\nhands 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\r\nexperience.<\/div>\n\t\t \t\t \t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t<\/section> \n\n\n\n\n\t
\n\n\t\t \n\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\"\"\n\t\t\t<\/picture>\n\t\t\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\tThe MANIFESTO<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
CACIO & PEPE DAY<\/div>\n\t\t\t\t\t\t\t\t\t\t \t

We believe in simplicity.<\/em><\/h2>\n\t\t \n\t\t \t\t \t
<\/div>\n\t\t \t\t \t\t \t
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<\/div>\n\t\t \t\t \t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t<\/section> \n\n\n\n\n\t
\n\n\t\t \n\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\"\"\n\t\t\t<\/picture>\n\t\t\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\thome delivery<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
CACIO & PEPE DAY<\/div>\n\t\t\t\t\t\t\t\t\t\t \t

We wish to pass on the knowledge and skills<\/em><\/h2>\n\t\t \n\t\t \t\t \t
<\/div>\n\t\t \t\t \t\t \t
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.<\/div>\n\t\t \t\t \t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t<\/section> \n\n\n\n\n\t
\n\n\t\t \n\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\"\"\n\t\t\t<\/picture>\n\t\t\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\tTHE MANIFESTO<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
CACIO & PEPE DAY<\/div>\n\t\t\t\t\t\t\t\t\t\t \t

Let us not forget theambience<\/em><\/h2>\n\t\t \n\t\t \t\t \t
<\/div>\n\t\t \t\t \t\t \t
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<\/div>\n\t\t \t\t \t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t<\/section> \n\n\n\n\n
\n
\n
\n
<\/div>\n\n\n\n

Book your Fabulous Experience<\/em><\/h2>\n\n\n\n

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<\/p>\n\n\n\n

\n
BOOK NOW<\/a><\/div>\n<\/div>\n\n\n\n
<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n
\n

“Form is substance<\/em>“<\/h2>\n\n\n\n\t
<\/div>\n\n\n\n\n

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 \u201cclassic\u201d 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.<\/p>\n\n\n\n

Maestro Gualtiero Marchesi<\/strong>\u2019s experiment by Prof. Massimo Montanari<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n
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