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9° & CLEAR SKY ON THURSDAY 22 NOVEMBER IN MELBOURNE
By Sarah Ward
April 05, 2018
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Parmesan Wheel Week

Eat pasta straight out of a parmesan wheel.
By Sarah Ward
April 05, 2018
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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 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. After two successful events last year, the South Yarra restaurant is bringing it back in May, once again 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 made with parmesan and pepper — think fancier, tastier mac 'n' cheese — the results promise quite the cheesy meal. It will be available at Cucinetta for lunch from 12–3pm and dinner from 5pm between May 2 and 8. We'd tell you to arrive hungry, but we're sure you already are just thinking about it.

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