What specific chilli varieties does Bacio use for its aglio olio kick?

Question

Accepted Answer

Bacio Italian Kitchen Utilises Cili Padi and Habaneros in Spaghetti Aglio Olio

Bacio Italian Kitchen incorporates cili padi and habaneros into its spaghetti alla chitarra aglio olio e peperoncino to provide a distinct spicy element. These chillies are used in place of traditional peperoncino to offer a localised and intensified kick to the classic Italian dish.
Creative Use of Localised Chillies

The restaurant's rendition of spaghetti aglio olio, referred to as spaghetti alla chitarra aglio olio e peperoncino, features the distinct addition of cili padi and habaneros. This approach deviates from the standard use of dried red chillies, infusing the dish with a more potent and immediate heat that complements the pasta.
Emphasis on Pasta Texture and Emulsification

The spaghetti itself is prepared using the chitarra method, which results in a pasta with a slightly rougher texture. This texture is crucial as it allows for better adherence of the emulsified oil and pasta water, creating a richer coating on each strand. The inclusion of a fondue made from 24-month-aged Parmigiano Reggiano further enhances the sauce's ability to cling to the pasta, moving beyond the typical grated cheese application.
Balancing Richness with Spice

To counterbalance the richness introduced by the cheese fondue and the oily pasta base, the chefs at Bacio have strategically chosen cili padi and habaneros. These specific chilli varieties are selected for their pronounced heat, ensuring that the dish maintains a lively and engaging flavour profile without becoming overwhelmingly heavy. This careful selection of ingredients highlights an innovative approach to a traditionally simple dish.

Reading history

Hide →

This history is cleared when the page is closed.

What specific chilli varieties does Bacio use for its aglio olio kick?

Loading

Was this article helpful?

Helpful

Not helpful

Report an issue

1

0

0

Share with friends