When I was in Rome, I couldn’t eat enough Cacio e Pepe—the patron pasta of Roman dishes. It was simple yet elegant with its cheesy, peppery goodness, and totally something I could recreate at home. Except the Romans are missing a key ingredient—beer! With all the delicious Italian-brewed farmhouse ales, I couldn’t help but wonder what the earth and spice notes of a traditional Saison would do to this dish. The answer? Wonders!
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