INSPIRATION
Chef Luca Andrè presents Cacio, carota e crusco, his personal 100% plant-based interpretation of a timeless classic of Italian gastronomy. Taking inspiration from the traditional heritage of pasta cacio e pepe, the chef reimagines the dish through a contemporary lens, harmonizing balance, intensity, and lightness.
At the heart of this culinary composition lies the spaghettone quadro, parboiled in water and then gently simmered in a blend of fresh carrot juice and red beer, which imparts a subtle sweetness, complexity, and a pleasantly bitter counterpoint.
To cream the pasta, Gondino is embracedu2014a plant-based alternative to cheese that, as it melts, dissolves into an enveloping, savory cream, enriched by a generous dusting of freshly ground black pepper. To complete the masterpiece, a delicate whisper of Senise IGP crusco pepper powder is bestowed, offering aroma, vibrant color, and an aromatic crispness that evokes the rustic, peasant soul of the South.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Carrots
Spaghettone quadro
Red ale beer
Artisanal plant butter
Noble bay leaf
Grated Gondino
Extra virgin olive oil
Freshly cracked black pepper
Powder of crusco pepper
from Senise IGP
1.5 kg
320 g
160 g
50 g
4 leaves
200 g
to taste
to taste
to taste
FOR THE ESSENCE OF CARROT
Heirloom Carrots
1.5 kg
FOR THE VELOUTÉ OF CARROT, CRAFT BEER, AND GONDINO
Ember-hued beer
Artisanal vegetable butter
Noble bay leaf
Grated Gondino
Extra virgin olive oil
Freshly cracked black pepper
160 g
50 g
4 leaves
200 g
to taste
to taste
FOR THE FINAL TOUCH
Freshly crushed black peppercorns
Powdered ruby pepper
crusco of Senise PGI
to taste
to taste
CURATION
For the carrot elixir:
Wash and peel the carrots. Gently coax their vibrant juice using a cold-press extractor.For the cream of carrot, amber beer, and gondino:
In a skillet, unite the carrot nectar, red beer, fragrant bay leaves, a dollop of artisanal plant-based butter, and a generous shower of freshly ground black pepper. Bring to a gentle boil. Cook the thick spaghettoni in salted water for half their designated time. Drain the pasta. Bring its cooking to a sublime finish in the pan, folding in grated Gondino and extra virgin olive oil. Masterfully emulsify with a splash of the cooking water to yield a rich, velvety cream.For the final presentation:
Finesse the pasta into an elegant nest upon the plate. Crown with a dusting of Senise IGP crusco pepper powder and a final whisper of cracked black pepper.
final treasures
INSPIRATION
Chef Luca Andrè presents Cacio, carota e crusco, his personal 100% plant-based interpretation of a timeless classic of Italian gastronomy. Taking inspiration from the traditional heritage of pasta cacio e pepe, the chef reimagines the dish through a contemporary lens, harmonizing balance, intensity, and lightness.
At the heart of this culinary composition lies the spaghettone quadro, parboiled in water and then gently simmered in a blend of fresh carrot juice and red beer, which imparts a subtle sweetness, complexity, and a pleasantly bitter counterpoint.
To cream the pasta, Gondino is embracedu2014a plant-based alternative to cheese that, as it melts, dissolves into an enveloping, savory cream, enriched by a generous dusting of freshly ground black pepper. To complete the masterpiece, a delicate whisper of Senise IGP crusco pepper powder is bestowed, offering aroma, vibrant color, and an aromatic crispness that evokes the rustic, peasant soul of the South.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Carrots
Spaghettone quadro
Red ale beer
Artisanal plant butter
Noble bay leaf
Grated Gondino
Extra virgin olive oil
Freshly cracked black pepper
Powder of crusco pepper
from Senise IGP
1.5 kg
320 g
160 g
50 g
4 leaves
200 g
to taste
to taste
to taste
FOR THE ESSENCE OF CARROT
Heirloom Carrots
1.5 kg
FOR THE VELOUTÉ OF CARROT, CRAFT BEER, AND GONDINO
Ember-hued beer
Artisanal vegetable butter
Noble bay leaf
Grated Gondino
Extra virgin olive oil
Freshly cracked black pepper
160 g
50 g
4 leaves
200 g
to taste
to taste
FOR THE FINAL TOUCH
Freshly crushed black peppercorns
Powdered ruby pepper
crusco of Senise PGI
to taste
to taste
CURATION
For the carrot elixir:
Wash and peel the carrots. Gently coax their vibrant juice using a cold-press extractor.For the cream of carrot, amber beer, and gondino:
In a skillet, unite the carrot nectar, red beer, fragrant bay leaves, a dollop of artisanal plant-based butter, and a generous shower of freshly ground black pepper. Bring to a gentle boil. Cook the thick spaghettoni in salted water for half their designated time. Drain the pasta. Bring its cooking to a sublime finish in the pan, folding in grated Gondino and extra virgin olive oil. Masterfully emulsify with a splash of the cooking water to yield a rich, velvety cream.For the final presentation:
Finesse the pasta into an elegant nest upon the plate. Crown with a dusting of Senise IGP crusco pepper powder and a final whisper of cracked black pepper.
final treasures
INSPIRATION
Chef Luca Andrè presents Cacio, carota e crusco, his personal 100% plant-based interpretation of a timeless classic of Italian gastronomy. Taking inspiration from the traditional heritage of pasta cacio e pepe, the chef reimagines the dish through a contemporary lens, harmonizing balance, intensity, and lightness.
At the heart of this culinary composition lies the spaghettone quadro, parboiled in water and then gently simmered in a blend of fresh carrot juice and red beer, which imparts a subtle sweetness, complexity, and a pleasantly bitter counterpoint.
To cream the pasta, Gondino is embracedu2014a plant-based alternative to cheese that, as it melts, dissolves into an enveloping, savory cream, enriched by a generous dusting of freshly ground black pepper. To complete the masterpiece, a delicate whisper of Senise IGP crusco pepper powder is bestowed, offering aroma, vibrant color, and an aromatic crispness that evokes the rustic, peasant soul of the South.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Carrots
Spaghettone quadro
Red ale beer
Artisanal plant butter
Noble bay leaf
Grated Gondino
Extra virgin olive oil
Freshly cracked black pepper
Powder of crusco pepper
from Senise IGP
1.5 kg
320 g
160 g
50 g
4 leaves
200 g
to taste
to taste
to taste
FOR THE ESSENCE OF CARROT
Heirloom Carrots
1.5 kg
FOR THE VELOUTÉ OF CARROT, CRAFT BEER, AND GONDINO
Ember-hued beer
Artisanal vegetable butter
Noble bay leaf
Grated Gondino
Extra virgin olive oil
Freshly cracked black pepper
160 g
50 g
4 leaves
200 g
to taste
to taste
FOR THE FINAL TOUCH
Freshly crushed black peppercorns
Powdered ruby pepper
crusco of Senise PGI
to taste
to taste
CURATION
For the carrot elixir:
Wash and peel the carrots. Gently coax their vibrant juice using a cold-press extractor.For the cream of carrot, amber beer, and gondino:
In a skillet, unite the carrot nectar, red beer, fragrant bay leaves, a dollop of artisanal plant-based butter, and a generous shower of freshly ground black pepper. Bring to a gentle boil. Cook the thick spaghettoni in salted water for half their designated time. Drain the pasta. Bring its cooking to a sublime finish in the pan, folding in grated Gondino and extra virgin olive oil. Masterfully emulsify with a splash of the cooking water to yield a rich, velvety cream.For the final presentation:
Finesse the pasta into an elegant nest upon the plate. Crown with a dusting of Senise IGP crusco pepper powder and a final whisper of cracked black pepper.