The business name is a clever play on words—a nod to the classic Roman pasta dish cacio e pepe (cheese and pepper) and the founder’s family name. Chef Justin Pepe carries a deep local legacy; his grandparents famously owned at Mississagua and Mary streets, a spot now occupied by Willow Cakes & Pastries. After honing his skills in top kitchens across North America and the Caribbean, Pepe returned to NOTL in 2018 to launch this innovative gourmet meal service. A Gourmet Twist on "Fast Food"
For those looking to pick up a meal or arrange a delivery, Cacio Pepe is located at in Niagara-on-the-Lake. They offer free delivery throughout the Niagara and Halton regions, making it a popular choice for busy families and local foodies alike. Alternative Italian Dining in NOTL
So, what makes Cacio e Pepe so special? The answer lies in the quality and harmony of its few ingredients. The dish typically consists of just four components: Pecorino Romano cheese, black pepper, spaghetti, and sometimes black truffles. The Pecorino Romano, a sharp and salty Italian cheese made from sheep's milk, provides the foundation for the dish's rich and creamy sauce. The black pepper, preferably freshly ground, adds a subtle yet essential spice that enhances the cheese's flavor.
Unlike carbonara (which uses egg yolk as an emulsifier), Cacio e Pepe relies on from pasta water. When pasta is boiled, amylopectin leaches into the water. This starch acts as a hydrocolloid: it absorbs water, swells, and forms a gel network. When combined with grated Pecorino Romano (fat ~25–30%), the starch molecules adsorb at the oil-water interface, preventing coalescence. The result is a creamy, non-greasy sauce.
The business name is a clever play on words—a nod to the classic Roman pasta dish cacio e pepe (cheese and pepper) and the founder’s family name. Chef Justin Pepe carries a deep local legacy; his grandparents famously owned at Mississagua and Mary streets, a spot now occupied by Willow Cakes & Pastries. After honing his skills in top kitchens across North America and the Caribbean, Pepe returned to NOTL in 2018 to launch this innovative gourmet meal service. A Gourmet Twist on "Fast Food"
For those looking to pick up a meal or arrange a delivery, Cacio Pepe is located at in Niagara-on-the-Lake. They offer free delivery throughout the Niagara and Halton regions, making it a popular choice for busy families and local foodies alike. Alternative Italian Dining in NOTL
So, what makes Cacio e Pepe so special? The answer lies in the quality and harmony of its few ingredients. The dish typically consists of just four components: Pecorino Romano cheese, black pepper, spaghetti, and sometimes black truffles. The Pecorino Romano, a sharp and salty Italian cheese made from sheep's milk, provides the foundation for the dish's rich and creamy sauce. The black pepper, preferably freshly ground, adds a subtle yet essential spice that enhances the cheese's flavor.
Unlike carbonara (which uses egg yolk as an emulsifier), Cacio e Pepe relies on from pasta water. When pasta is boiled, amylopectin leaches into the water. This starch acts as a hydrocolloid: it absorbs water, swells, and forms a gel network. When combined with grated Pecorino Romano (fat ~25–30%), the starch molecules adsorb at the oil-water interface, preventing coalescence. The result is a creamy, non-greasy sauce.
The Fruits We Bear: Portraits of Trans Liberation
