INSPIRATION
The point of departure is the Amaro Tonico, which becomes the impulse to transfigure the traditional end-of-meal digestif into a culinary masterpiece. The vision lies in capturing that very essence, lending it form and structure, utilizing pasta as the medium through which to build and convey taste. The spaghetto is creamed with a butter infused with gentian root, which imparts a profound, vegetal, and earthy bitterness to the dish. Grated goat's caciotta accompanies the gentian, sustaining its intensity. To complete the bite, candied bergamot arrives with its aromatic citrus freshness, creating a poetic contrast and adding a more vibrant note. The result is a culinary reinterpretation of the Amaro Tonico, which becomes the heart of the dish—an exquisite bite composed of depth, sapidity, and brightness.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Unsalted butter
White wine
White vinegar
White onion
Gentian root, herbal tea cut
Goat's milk caciotta
Candied bergamot peel,
obtained by simmering in a syrup
of water and sugar in a 1:2 ratio
600 g
250 g
250 cl
250 cl
1
7 g
120 g
To taste
FOR THE INFUSED GENTIAN BUTTER
White wine
White vinegar
White onion
Unsalted butter
Gentian root, herbal tea cut
250 cl
250 cl
1
250 g
7 g
FOR THE PASTA
Spaghetti
600 g
TO CROWN THE CREATION
Goat's milk Caciotta
Candied bergamot zest,
crafted by gently simmering it in a syrup
of water and sugar in a 1:2 ratio
120 g
To taste
CURATION
For the gentian-infused butter:
Into a saucepan, pour the white wine and white vinegar. Introduce the finely sliced white onion and allow to reduce until the liquids have entirely evaporated. Add the unsalted butter and the gentian root. Leave to infuse for 20 minutes, then filter the resulting butter. Allow to cool.For the pasta:
Cook the spaghetti in an abundance of salted water. Drain and gently cream them in a pan with a generous portion of the gentian butter, until a harmonious, velvety emulsion is achieved.For the finishing touch:
Arrange the spaghetti upon the plate. Grate the goat's milk caciotta over the top. Complete the dish with a sliver of candied bergamot zest, served on the side.
INSPIRATION
The point of departure is the Amaro Tonico, which becomes the impulse to transfigure the traditional end-of-meal digestif into a culinary masterpiece. The vision lies in capturing that very essence, lending it form and structure, utilizing pasta as the medium through which to build and convey taste. The spaghetto is creamed with a butter infused with gentian root, which imparts a profound, vegetal, and earthy bitterness to the dish. Grated goat's caciotta accompanies the gentian, sustaining its intensity. To complete the bite, candied bergamot arrives with its aromatic citrus freshness, creating a poetic contrast and adding a more vibrant note. The result is a culinary reinterpretation of the Amaro Tonico, which becomes the heart of the dish—an exquisite bite composed of depth, sapidity, and brightness.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Unsalted butter
White wine
White vinegar
White onion
Gentian root, herbal tea cut
Goat's milk caciotta
Candied bergamot peel,
obtained by simmering in a syrup
of water and sugar in a 1:2 ratio
600 g
250 g
250 cl
250 cl
1
7 g
120 g
To taste
FOR THE INFUSED GENTIAN BUTTER
White wine
White vinegar
White onion
Unsalted butter
Gentian root, herbal tea cut
250 cl
250 cl
1
250 g
7 g
FOR THE PASTA
Spaghetti
600 g
TO CROWN THE CREATION
Goat's milk Caciotta
Candied bergamot zest,
crafted by gently simmering it in a syrup
of water and sugar in a 1:2 ratio
120 g
To taste
CURATION
For the gentian-infused butter:
Into a saucepan, pour the white wine and white vinegar. Introduce the finely sliced white onion and allow to reduce until the liquids have entirely evaporated. Add the unsalted butter and the gentian root. Leave to infuse for 20 minutes, then filter the resulting butter. Allow to cool.For the pasta:
Cook the spaghetti in an abundance of salted water. Drain and gently cream them in a pan with a generous portion of the gentian butter, until a harmonious, velvety emulsion is achieved.For the finishing touch:
Arrange the spaghetti upon the plate. Grate the goat's milk caciotta over the top. Complete the dish with a sliver of candied bergamot zest, served on the side.
INSPIRATION
The point of departure is the Amaro Tonico, which becomes the impulse to transfigure the traditional end-of-meal digestif into a culinary masterpiece. The vision lies in capturing that very essence, lending it form and structure, utilizing pasta as the medium through which to build and convey taste. The spaghetto is creamed with a butter infused with gentian root, which imparts a profound, vegetal, and earthy bitterness to the dish. Grated goat's caciotta accompanies the gentian, sustaining its intensity. To complete the bite, candied bergamot arrives with its aromatic citrus freshness, creating a poetic contrast and adding a more vibrant note. The result is a culinary reinterpretation of the Amaro Tonico, which becomes the heart of the dish—an exquisite bite composed of depth, sapidity, and brightness.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Unsalted butter
White wine
White vinegar
White onion
Gentian root, herbal tea cut
Goat's milk caciotta
Candied bergamot peel,
obtained by simmering in a syrup
of water and sugar in a 1:2 ratio
600 g
250 g
250 cl
250 cl
1
7 g
120 g
To taste
FOR THE INFUSED GENTIAN BUTTER
White wine
White vinegar
White onion
Unsalted butter
Gentian root, herbal tea cut
250 cl
250 cl
1
250 g
7 g
FOR THE PASTA
Spaghetti
600 g
TO CROWN THE CREATION
Goat's milk Caciotta
Candied bergamot zest,
crafted by gently simmering it in a syrup
of water and sugar in a 1:2 ratio
120 g
To taste
CURATION
For the gentian-infused butter:
Into a saucepan, pour the white wine and white vinegar. Introduce the finely sliced white onion and allow to reduce until the liquids have entirely evaporated. Add the unsalted butter and the gentian root. Leave to infuse for 20 minutes, then filter the resulting butter. Allow to cool.For the pasta:
Cook the spaghetti in an abundance of salted water. Drain and gently cream them in a pan with a generous portion of the gentian butter, until a harmonious, velvety emulsion is achieved.For the finishing touch:
Arrange the spaghetti upon the plate. Grate the goat's milk caciotta over the top. Complete the dish with a sliver of candied bergamot zest, served on the side.