“Cacio e pepe”, “Gricia”, “Amatriciana” and “Carbonara” are traditional recipes of the Roman cuisine known all over the world. Each of these first courses retains its own history but is united by the creamy sauce, the so-called “cremina”.
With the aim of achieving a perfectly balanced experience, both for sight and taste, and to facilitate the act of wrapping long pasta shapes, the design of the Midnight Line was born: a “hybrid” plate on which the flat surface declines into a concave bend, whose section is obtained by the rotation of a spoon with respect to a central axis, transforming itself into a soup plate.
