As inventions go, the wheel is up there with the best. It’s been a big deal ever since someone decided to shave the corners off a square. And now—we’re happy to say—it’s been perfected.
Presenting Cucinetta’s ‘Cacio e Pepe’: a pasta special that’s running next month in South Yarra. On the surface it’s a pretty simple recipe: al dente spaghetti, cheese, pepper...and that’s about it. The kicker comes from the bowl—a huge 18-month wheel of imported Grana Padano. The chefs cook the pasta, then toss it inside the wheel, coating it in gooey, melted, cheesy deliciousness.
Cucinetta’s calling it their Parmesan Wheel Week, back by popular demand. When the restaurant trialled this last year they sold over 1000 bowls (no joke), so you can bet it’s gonna be popular. The cost of absolute culinary bliss? $29 dollarydoos.
Book ahead. This thing’s gonna go off.
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Image credit: Buffalo Dining Club