Parmesan Wheel Week
Eat speciality pasta cooked in a parmesan wheel.
Overview
Pasta and parmesan are one of Italian cuisine's perfect pairings. Eat the former without the latter, and your tastebuds will know the difference. And while sprinkling your spaghetti with fine shavings of hard, granular cheese is all well and good and delicious, that's nothing compared to devouring a bowl of pasta that has been cooked in a parmesan wheel.
If it sounds like all of your culinary dreams come true, that's because it is — and it's the dish in the spotlight at Cucinetta's Parmesan Wheel Week. From July 30 until August 3, the South Yarra restaurant is serving up the Italian traditional specialty pasta Cacio e Pepe straight out of a wheel of 18-month Grana Padano.
Given that Cacio e Pepe is a spaghetti concoction already made with parmesan and pepper — think fancier, tastier mac 'n' cheese — the results promise quite the cheesy meal. Available for lunch and dinner for five days only, it's the kind of dish that has to be eaten to be believed. We'd tell you to arrive hungry, but we're sure you already are just thinking about it.
Image: Naotake Murayama via Flickr.
Information
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