You have to order this seemingly simple dish when you're here. In celebrity chef brothers Enrico and Roberto Cerea rendition of Cacio e Pepe (meaning cheese and pepper), they've used the more traditional pecorino which was sharp, but the choice of milder sarawak black pepper balanced it perfectly.
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But what was also amazing here is the chitarra pasta which has a square cross section for a unique bite. And making the pasta in-house allows Fratelli to create their desired texture, and indeed that pasta's texture was so good it caught me off-guard as I was expecting this to be just another pasta.
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And oh yes.. There's also Spanish pork belly to top it off here. Just so many excellent components in this dish.
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