Spaghetti alla Puttanesca
Spaghetti alla Puttanesca, a simple and very tasty pasta sauce made with fresh tomatoes or tomato sauce, anchovies, capers, black olives and chilli pepper. Puttanesca originated in Naples, Campania region,…
Pasta with Ricotta, Anchovy and Raw Courgette Flowers
Delicate and silky ricotta cheese mixed with the tastiness of anchovy fillets to which we have added raw courgette flowers for this Fusilli Pasta. Courgette flowers are the edible flower…
Fusilli Pasta with Pepper Cream and Crispy Pancetta
A creamy pepper sauce very easy to cook, topped with crispy pancetta and with a somewhat cooler note given by the fennel leaves, which suit us just fine as pasta…
Ricotta and Semolina’s Flour Gnocchi
Not only potato gnocchi but also ricotta gnocchi, soft and delicate. We have used durum wheat semolina flour instead of the classic white wheat flour. You can then give them…
Saffron Pasta with Prawn and Artichoke
How many combinations can you make with pasta? Endless. And with artichokes and prawns? Endless again. We have chosen this combo with the addition of saffron since it suits so…