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13° & CLEAR SKY ON MONDAY 26 FEBRUARY IN MELBOURNE
By Sarah Ward
November 02, 2017
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Parmesan Wheel Week

Eat speciality pasta cooked in a parmesan wheel.
By Sarah Ward
November 02, 2017
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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, 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. After a successful event in late July, the South Yarra restaurant is doubling down in mid-November, 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 already made with parmesan and pepper — think fancier, tastier mac 'n' cheese — the results promise quite the cheesy meal. Available for lunch and dinner, 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.

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