Trattoria Traditions II Bag - Carbonara Set
Age, Art, and Amore in a Plate
(Tuesday Jun 17 , 2025)
Tasting Notes of the Curator
The Trattoria Traditions II Bag is a soulful quartet of Italian excellence—each ingredient a chapter in the country’s rich culinary novel. At the heart is the Ultra Rare 84-Month Parmigiano Reggiano DOP, a marvel of slow aging and alchemy. Over seven years, this Parmigiano has transformed into something transcendent: crumbly yet crystalline, bursting with notes of toasted nuts, umami, and a hint of caramel. It’s not just cheese—it’s memory, aged into flavor.
Guanciale al Pepe brings the earthy depth of pork jowl cured with salt and cracked pepper. Its ribbons melt into hot pans, releasing fat that is both indulgent and necessary—a nod to Rome’s iconic culinary backbone. De Cecco Spaghetti, a household name revered for its bronze-drawn texture and consistent cook, offers the perfect vehicle for any sauce—but especially the kind built from guanciale drippings and cheese. Anchoring the ensemble is Speri Valpolicella Classico DOC, a structured, ruby red wine with aromas of sour cherry, herbs, and soft spice. This is the kind of bundle that begs to be cooked with, shared, and never rushed.
What’s in this bundle
- Ultra Rare 84 Months Parmigiano Reggiano DOP: Approx. 250–300g
- Guanciale Al Pepe Block: Approx. 250–300g
- De Cecco Spaghetti: 500g
- Speri Valpolicella Classico DOC: 2022, 75cl
Pairings and Suggestions
This bundle shines brightest when used to create an elegant, minimalist Carbonara—the kind Romans dream of.
Boil the De Cecco Spaghetti in well-salted water until just shy of al dente.
Render the guanciale gently in a pan until crisp and aromatic, allowing the fat to become your base sauce.
Toss the hot pasta into the pan, then quickly remove from heat and mix in a blend of egg yolks and finely grated Parmigiano, stirring vigorously to create that creamy, emulsion-like finish—no cream needed.
Top with cracked pepper, more Parmigiano shards, and serve immediately.
Sip the Valpolicella alongside—it cuts the richness and complements the pork and cheese with fresh acidity and ripe fruit notes.
Perfect for an intimate dinner, a slow Sunday indulgence, or as a gift to someone who honors the simplicity of quality.
From the Pastures of Time
The 84-month Parmigiano is something few get to taste, and even fewer get to cook with. Most Parmigiano Reggiano is aged between 24 to 36 months—already considered mature. But seven years? That’s a rarity, a work of patience and faith. This cheese is a conversation starter, a table centerpiece, and a testament to how time changes flavor. Paired with guanciale, once a humble farmer’s meat now elevated to gourmet status, and a Valpolicella that embodies northern Italy’s wine finesse, this bundle bridges everyday tradition with reverent luxury. It’s a chance to dine as Italians do—slowly, generously, and with deep respect for the ingredients.
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.