A female pig's bladder is preferable to a male pig's bladder when cooking rigatoni cacio e pepe en vessie (cheese and pepper rigatoni pasta cooked inside a pig's bladder) – the signature dish of chef Riccardo Camanini. This is due to the "greater elasticity", Camanini explained. The use of a bladder as a cooking vessel means that the pasta is steamed rather than boiled, and is fully immersed in the other ingredients – the pecorino cheese, salt, pepper and extra virgin olive oil – while it's cooking. But it also means that the dish never tastes the same twice.

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