Latest news with #PecorinoRomano
Yahoo
17-07-2025
- Business
- Yahoo
Italian Pecorino producers press to avoid US tariffs
By Guglielmo Mangiapane MONTEROSI, Italy (Reuters) -Producers of Pecorino Romano cheese, one of Italy's best known food exports, are lobbying to be spared new U.S. tariffs that could raise consumer prices and take a chunk out of their export market. Gianni Maoddi, president of the Consorzio di Tutela del Pecorino Romano, said the cheese has for more than 140 years been popular in the United States, which accounts for around 40% of annual exports. The consortium is holding talks, including with the cabinet of the European Commissioner for Agriculture and the office of the United States Trade Representative, to explain Pecorino Romano's unique qualities. "We were recognised as having special characteristics, for example, the fact that there is no production in America based on sheep's milk like ours," Maoddi said. "So it doesn't create an imbalance in local production," he added. The current U.S. price for Pecorino Romano ranges between $35 and $40 per kilo. Prices will rise sharply if the current 10% tariff on goods sold into the United States from the European Union rises to 30% from the start of August, as announced by President Donald Trump last weekend. Maoddi said the biggest risk is that industrial buyers that make up the larger portion of U.S. sales will decide Pecorino is no longer affordable. "Being an ingredient, it's subject to cost analysis. There could be lower consumption by these industries, or even a search for alternative products. That's the more dangerous aspect of a tariff of this scale," he said. Giuseppe Capuani, owner of "I Buonatavola," a Pecorino Romano production company, echoed the call for diplomacy and level-headed negotiation. "In my opinion, what Europe should do and what politics and entrepreneurs do is always find a compromise," Capuani said. ($1 = 0.8630 euros) (Additional reporting by Antonio Denti and Yesim DikmenEditing by Keith Weir and Barbara Lewis) Sign in to access your portfolio
Reuters
17-07-2025
- Business
- Reuters
Italian Pecorino producers press to avoid US tariffs
MONTEROSI, Italy, July 17 (Reuters) - Producers of Pecorino Romano cheese, one of Italy's best known food exports, are lobbying to be spared new U.S. tariffs that could raise consumer prices and take a chunk out of their export market. Gianni Maoddi, president of the Consorzio di Tutela del Pecorino Romano, said the cheese has for more than 140 years been popular in the United States, which accounts for around 40% of annual exports. The consortium is holding talks, including with the cabinet of the European Commissioner for Agriculture and the office of the United States Trade Representative, to explain Pecorino Romano's unique qualities. "We were recognised as having special characteristics, for example, the fact that there is no production in America based on sheep's milk like ours," Maoddi said. "So it doesn't create an imbalance in local production," he added. The current U.S. price for Pecorino Romano ranges between $35 and $40 per kilo. Prices will rise sharply if the current 10% tariff on goods sold into the United States from the European Union rises to 30% from the start of August, as announced by President Donald Trump last weekend. Maoddi said the biggest risk is that industrial buyers that make up the larger portion of U.S. sales will decide Pecorino is no longer affordable. "Being an ingredient, it's subject to cost analysis. There could be lower consumption by these industries, or even a search for alternative products. That's the more dangerous aspect of a tariff of this scale," he said. Giuseppe Capuani, owner of "I Buonatavola," a Pecorino Romano production company, echoed the call for diplomacy and level-headed negotiation. "In my opinion, what Europe should do and what politics and entrepreneurs do is always find a compromise," Capuani said. ($1 = 0.8630 euros)
Yahoo
17-07-2025
- Business
- Yahoo
Italian Pecorino producers press to avoid US tariffs
By Guglielmo Mangiapane MONTEROSI, Italy (Reuters) -Producers of Pecorino Romano cheese, one of Italy's best known food exports, are lobbying to be spared new U.S. tariffs that could raise consumer prices and take a chunk out of their export market. Gianni Maoddi, president of the Consorzio di Tutela del Pecorino Romano, said the cheese has for more than 140 years been popular in the United States, which accounts for around 40% of annual exports. The consortium is holding talks, including with the cabinet of the European Commissioner for Agriculture and the office of the United States Trade Representative, to explain Pecorino Romano's unique qualities. "We were recognised as having special characteristics, for example, the fact that there is no production in America based on sheep's milk like ours," Maoddi said. "So it doesn't create an imbalance in local production," he added. The current U.S. price for Pecorino Romano ranges between $35 and $40 per kilo. Prices will rise sharply if the current 10% tariff on goods sold into the United States from the European Union rises to 30% from the start of August, as announced by President Donald Trump last weekend. Maoddi said the biggest risk is that industrial buyers that make up the larger portion of U.S. sales will decide Pecorino is no longer affordable. "Being an ingredient, it's subject to cost analysis. There could be lower consumption by these industries, or even a search for alternative products. That's the more dangerous aspect of a tariff of this scale," he said. Giuseppe Capuani, owner of "I Buonatavola," a Pecorino Romano production company, echoed the call for diplomacy and level-headed negotiation. "In my opinion, what Europe should do and what politics and entrepreneurs do is always find a compromise," Capuani said. ($1 = 0.8630 euros) (Additional reporting by Antonio Denti and Yesim DikmenEditing by Keith Weir and Barbara Lewis) Sign in to access your portfolio
Hindustan Times
01-07-2025
- Entertainment
- Hindustan Times
You don't need to be a billionaire to recreate this pasta alla nerano served at Jeff Bezos and Lauren Sanchez's wedding!
The Jeff Bezos and Lauren Sanchez wedding raised a lot of eyebrows, primarily owing to its $50 million price tag. Now if you're dropping 50-mil on a wedding, you won't be wrong to expect the best of the best. Golden details coming out about the billionaire's Venetian nuptials, reveal that the catering was handled by chef Fabrizio Mellino, one of the youngest cooks to ever achieve three Michelin stars. Part of this mouthwatering lineup reportedly, was also the Amalfi coast special pasta alla nerano. You don't need to be a billionaire to try this pasta alla nerano served at Jeff Bezos and Lauren Sanchez's Venice wedding!(Photos: Marcellina in Cucina, Instagram/laurensachezbezos) Now you may not be able to afford a $50 million dollar wedding, but this pasta? That you can definitely whip up in your kitchen. So follow the recipe below. Ingredients: Spaghetti - 500gms, small to medium zucchini - 5 (sliced into 4mm bits), olive oil - 1/4 cup, salt - 2tsps (divided), extra virgin olive oil - 3tbsps, garlic cloves - 4, unsalted butter - 1tbsp, grated Caciocavallo cheese - 1.25 cups, black pepper to taste, chopped basil - 1/4 cup (packed), reserved pasta water - 2 cups Method: Fry the zucchini in olive oil until each side is golden brown for about 3 minutes per side. Transfer the cooked zucchini to a large pan lined with paper towels, and immediately sprinkle with salt. Do this for each batch. Side by side, boil the spaghetti in generously salted water (2 tablespoons of salt per 3.5 litres of water in a good estimate) until al dente. Once the spaghetti cooks through, heat a fresh pan over medium-low heat and sauté the garlic cloves in 3 tablespoons of extra virgin olive oil until they start crisping up. Once golden, remove and discard the garlic — these can go on as a garnish for any other savoury dish you may have in the works. Now to the same pan, add the butter, a ladleful of pasta water, and half of the fried zucchini. Bring the mixture to a simmer, then use a wooden spoon to mash the zucchini against the side of the pan. This should give you a loose, pulpy sauce. Now toss in the spaghetti and cook for an additional 1 to 2 minutes. Turn off the heat and add the Caciocavallo cheese. Toss the spaghetti to melt the cheese and create a creamy, emulsified sauce. If the mixture seems too dry, gradually add a few tablespoons of pasta water at a time, tossing again until you get a silky smooth feel. Taste and adjust the seasoning with salt and pepper to your taste. Stir in the fresh basil or parsley, then plate the pasta immediately, topping each portion with the remaining fried zucchini slices. Serve with some more grated Caciocavallo. Pecorino Romano also makes for a great choice for the final dusting of cheese on the pasta. (recipe from Sip and Feast) Will you be dining, billionaire style tonight?
NDTV
22-05-2025
- General
- NDTV
How To Make Cacio e Pepe : A Three-Ingredient Pasta With Infinite Charm
Say it out loud: Cacio e Pepe. There is a quiet elegance to the way the words roll off the tongue. It sounds effortless, almost playful, but behind this lyrical name lies a dish of timeless appeal. At its heart, Cacio e Pepe is simple - pasta, cheese, and freshly ground black pepper. No cream, no butter, no elaborate preparation! It comprises just three ingredients, yet when brought together, they create something delicious. This Roman classic does not rely on extravagance. Instead, it offers comfort and depth through balance and technique. In a world often drawn to complexity, Cacio e Pepe is a gentle reminder that sometimes, the best things in life and on your plate are the simplest. So, take a seat, pour a glass of wine, and let us explore the understated magic of this beloved Italian staple. Also Read: Cooking Tips: How To Make A Yummy Mixed Sauce Pasta At Home A Brief History Of The Classic Roman Cacio e Pepe: Cacio e Pepe hails from the heart of Rome and dates back centuries. According to legend, it originated with shepherds who roamed the countryside carrying dried pasta and aged cheese - ingredients that were both nourishing and non-perishable. When tossed with hot water from boiling pasta, these humble staples transformed into a warm, hearty meal. Black pepper, now a defining element of the dish, was a later addition. As noted in an article by Rooted Spices, by the early 15th century, Venetian spice merchants were importing 75 percent of Europe's culinary spices, more than half of which were peppercorns. Over time, black pepper found its way into the Roman kitchen and into the Cacio e Pepe we know today. What began as a humble shepherd's meal has since earned a place on Michelin-starred menus and in the hearts of food lovers around the world. Cacio e Pepe: The Pasta That Proves Less Is More: There's a reason Cacio e Pepe has become a cult favourite. It is simple, timeless, and always in style. Here's what goes into making this classic dish: Cacio: Roman dialect for cheese, specifically Pecorino Romano. It is sharp, salty, and aged to perfection. Pepe: Freshly cracked black pepper, not pre-ground, and definitely not from a shaker. Pasta: Traditionally spaghetti or tonnarelli, though bucatini or rigatoni can also work. Also Read: Kitchen Hack: 5 Easy Ways To Add Leftover Pasta Water To Your Cooking Photo Credit: Pexels How To Make Classic Cacio e Pepe | 3-Ingredient Pasta Recipe: The secret to Cacio e Pepe's creamy sauce is not cream, it is the pasta water. The starchy, salty liquid is the glue that binds cheese and pepper into a silky emulsion. Ingredients (Serves 2): 200gm spaghetti 100gm Pecorino Romano, finely grated 1.5 tsp freshly ground black pepper Salt, for the pasta water Instructions: Bring a large pot of water to a boil, along with a generous amount of salt. Cook the pasta until al dente. Reserve about 1 cup of the starchy pasta water before draining. In a large skillet over medium heat, toast the freshly ground black pepper for about a minute until fragrant. Add a spoonful of hot pasta water to the skillet with the pepper. Let it simmer for a few seconds, then reduce the heat to low. Off the heat, gradually whisk in the grated Pecorino Romano, stirring constantly to create a smooth, creamy sauce. Add more pasta water as needed. Add the drained pasta to the skillet and toss well to coat. The sauce should cling to each strand. Plate the pasta and finish with a final dusting of Pecorino and a crack of black pepper. Serve hot. Also Read: Want A New Kind Of White Sauce Pasta? Try This Creamy Cauliflower Pasta Pro-Tips For Making The Perfect Cacio e Pepe: Grate cheese finely: The finer it is, the smoother your sauce will be. Use freshly pounded pepper: This will add a richer aroma. Save your pasta water: It works as the binder. Add it slowly to create that creamy texture. Toss, don't stir: Use tongs to toss the pasta with the cheese and pepper, letting the emulsion form naturally. Don't rush: This is a dish about patience and attention. So take your time to prepare a delicious bowl of Cacio e Pepe. Cacio e Pepe is simple, elegant and speaks volumes without saying much at all. So, the next time you find yourself craving comfort food, remember that all you need is pasta, cheese, pepper and a little bit of love. Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Cacio E Pepe Italian Pasta Classic Roman Pasta Show full article Comments
