Riso Cacio e pepe

For this recipe, the 'cacio' - which usually indicates Pecorino - was replaced with Parmigiano Reggiano, the most important and most iconic ingredient of the Emilia Romagna region. The colour white of the Risotto was inspired by Piero Manzoni’s artworks, one of the most important Italian artists from the 60s, and symbolized a clean slate, a new beginning.

“We came up with a recipe – riso cacio e pepe. We shared it with the world encouraging everyone to buy and use lots of Parmigiano Reggiano cheese. This small gesture proved to be much bigger than I could have ever realized. There, I learned that a recipe can be an act of solidarity and a social gesture. I understood the power of food and the important role that chefs can play in society.” - Massimo Bottura