At 50, he is one of the best-known chefs in Rome, and has play like a child with the Roman culinary tradition, with his creations of the pizza “cacio e pepe” and the famous “trapizzino”
He explains two of his flagship creations:
- the trapizzino: or how to enclose historic Roman dishes into a triangle of pizza bread.
- the pizza “cacio e pepe”: in reference to the pasta of the same name, the untouchable specialty of Rome! In the classic recipe, they are spaghetti or tonarelli which is prepared with pecorino cheese – in Roman dialect “Cacio” – and pepper.
But you must absolutely watch and especially taste the pizza version of Stefano Callegari!
Be careful, it makes you hungry!