Trattoria Traditions Bag - Carbonara Set

Tasting Notes of the Curator

This bundle celebrates age, texture, and tradition. At the heart of it is the Ultra Rare 84-Month Parmigiano Reggiano DOP, a true collector’s cheese. Crystalline in structure, it delivers deep umami, caramelized nuttiness, and a complexity that only time can create. This isn’t just Parmesan—it’s a quiet masterpiece, hand-aged to perfection across seven years of care and transformation.

Guanciale Al Pepe, dry-cured pork jowl rubbed with black pepper, brings heat, fat, and melt-in-your-mouth richness that defines many Roman pasta dishes. As it renders, it releases an aroma that clings to memory. Paired with Verrigni Spaghettoro Semola, a premium bronze-drawn pasta known for its gritty surface and hollow bite, it forms the base of a perfect sauce embrace.

And to drink? The Chateau La Gamaye Cuvée Distinction, an organic Bordeaux, offers notes of ripe cherries, spice, and supple tannins—an ideal partner to the intensity of aged cheese and cured pork.

What’s in this bundle:

• Guanciale Al Pepe Block: Approx. 250–300g
• Verrigni Spaghettoro Semola: 500g pack
• Ultra Rare 84 Months Parmigiano Reggiano DOP: Approx. 250–300g
• Vignobles Bourceau – Chateau La Gamaye Cuvée Distinction: 2022, 75cl

Pairings and Suggestions

This bundle is your golden ticket to a decadent yet accessible Italian night-in, centered on the simplest, most authentic Carbonara.

Boil the Verrigni Spaghettoro in salted water until al dente.

Render the Guanciale Al Pepe slowly in a pan, letting it crisp while releasing its peppery oils.

Toss the hot pasta directly into the guanciale fat. Off the heat, quickly mix in beaten egg yolks and finely grated Parmigiano Reggiano, stirring until creamy and glossy.

Finish with cracked black pepper and extra shards of Parmigiano on top.

Pour a glass of Chateau La Gamaye and enjoy a pairing that bridges Italy and France with soul and balance.

Perfect for weeknight pasta rituals, last-minute dinner parties, or as a host gift for someone who truly appreciates the good stuff.

When Time Is the Secret Ingredient

The 84-month Parmigiano Reggiano is a rarity—only a fraction of wheels are aged this long, and only by producers who trust in time. With each year, its flavors intensify, its texture crystallizes, and its identity becomes bolder. In Italy, it’s often served on its own with drops of aged balsamic or broken into chunks at the end of a meal. Here, we bring it into the heart of your pasta night, grounding the dish with richness that transcends everyday cheese. Paired with guanciale’s old-world craft and pasta made the slow way, this bundle isn’t just about food—it’s a lesson in patience, pleasure, and preservation.

Storage Instructions

Parmigiano Reggiano: Wrap in wax or parchment paper, then place in an airtight container in the fridge. Consume within 3–4 weeks once opened. Guanciale: Keep refrigerated and tightly wrapped. Use within 10 days once cut or freeze in portions. Verrigni Pasta: Store in a cool, dry place away from light. Wine: Store horizontally in a cool, dark place. Chill slightly before serving.