Cacio&Pepe pizza was born in Las Vegas and immediately became a boom among Americans who, at the Fancy Food Winter in Las Vegas, demonstrated all their passion for two products they have always loved: pizza and Pecorino romano.
The novelty, desired by the Protection Consortium which from Macomer, in the heart of Sardinia, continues to pave the way for new ideas and experiments, was in fact the inclusion, inside the stand, of a corner for the preparation of pizzas offered in two simple recipes, "Pizza Cacio & Pepe" and "Pizza Tomato & Pecorino Romano".
The idea arises from the fact that pizza is and remains one of the most consumed products in the United States and around 40% of the Pecorino Romano produced (33 thousand tons in the last campaign) which comes from Sardinia is exported to the USA, with a turnover of 600 million per year (the other production areas are Lazio and the province of Grossetto).
Americans love pizza: 98% consume it every week and 74% say they would eat it every day.
This passion is reflected in the sales data, which confirm an increase of 10.7% compared to last year.
And Americans also love Pecorino Romano very much: the combination could only be a winner.
"This initiative found a lot of feedback from visitors who were able to appreciate the value of our cheese, much loved by Americans, in the simplicity of the recipes proposed. For us it was certainly a test, never before had the pizza as a tasting offer: a test that went very well and that we will certainly propose again at the next events scheduled in New York", says the president of the Pecorino Romano Consortium, Gianni Maoddi.
"We are very satisfied with the results of the Fancy in Las Vegas and with how the Americans who came to visit us in our pavilion welcomed the pizza proposal - adds the director of the Consortium, Riccardo Pastore - The challenge in which the Consortium is engaged daily is that to enhance Pecorino Romano by offering it with innovative formulas but in full respect of tradition".
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