Treasures

treasures

Edited by Alessandra Vittoria Pegrassi

A tribute to the culinary arts, where pasta becomes a canvas for the most illustrious authors of gastronomy. In this section, you will discover creations of excellence, the fruit of wisdom, creative genius, and refined mastery. Each recipe is an ode to taste, a harmonious encounter between tradition and innovation, conceived to elevate the senses and ennoble the table...

Spaghettino with a miniature meatball

Casoncelli enveloped in a cream of Grana Padano

Risone pasta, oyster, and bay laurel

Grattoni pasta in a forest mushroom and saffron broth, infused with pine shoots and shaved truffle

Turanic spaghetti, Mediterranean mantis shrimp, wild asparagus, and licorice

Tepid ditalini pasta, gentle rabbit, sun-dried tomato, oven-roasted olives, and the fragrant whisper of bay leaf

The Miller’s Wife’s Casoncelli

Tortelli enveloped in venison, a clarified broth of ancient roots and tubers, kissed by a praliné of Tuscan kale

Gold-extruded spaghetti with brook trout and yeast

Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens

Linguine gratinée in the traditional style of Burano

Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops

Fregula with kid goat rennet and finely minced mutton

Ravioli filled with tender beef cheek and a velvety cream of ricotta

Talluzzas with chickpeas, wild fennel, and heritage pork

Ratatouille Ravioli

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treasures

Edited by Alessandra Vittoria Pegrassi

A tribute to the culinary arts, where pasta becomes a canvas for the most illustrious authors of gastronomy. In this section, you will discover creations of excellence, the fruit of wisdom, creative genius, and refined mastery. Each recipe is an ode to taste, a harmonious encounter between tradition and innovation, conceived to elevate the senses and ennoble the table...

Spaghettino with a miniature meatball

Casoncelli enveloped in a cream of Grana Padano

Risone pasta, oyster, and bay laurel

Grattoni pasta in a forest mushroom and saffron broth, infused with pine shoots and shaved truffle

Turanic spaghetti, Mediterranean mantis shrimp, wild asparagus, and licorice

Tepid ditalini pasta, gentle rabbit, sun-dried tomato, oven-roasted olives, and the fragrant whisper of bay leaf

The Miller’s Wife’s Casoncelli

Tortelli enveloped in venison, a clarified broth of ancient roots and tubers, kissed by a praliné of Tuscan kale

Gold-extruded spaghetti with brook trout and yeast

Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens

Linguine gratinée in the traditional style of Burano

Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops

unveil more

Treasures

Edited by Alessandra Vittoria Pegrassi

A tribute to the culinary arts, where pasta becomes a canvas for the most illustrious authors of gastronomy. In this section, you will discover creations of excellence, the fruit of wisdom, creative genius, and refined mastery. Each recipe is an ode to taste, a harmonious encounter between tradition and innovation, conceived to elevate the senses and ennoble the table...

Spaghettino with a miniature meatball

Casoncelli enveloped in a cream of Grana Padano

Risone pasta, oyster, and bay laurel

Grattoni pasta in a forest mushroom and saffron broth, infused with pine shoots and shaved truffle

Turanic spaghetti, Mediterranean mantis shrimp, wild asparagus, and licorice

Tepid ditalini pasta, gentle rabbit, sun-dried tomato, oven-roasted olives, and the fragrant whisper of bay leaf

The Miller’s Wife’s Casoncelli

Tortelli enveloped in venison, a clarified broth of ancient roots and tubers, kissed by a praliné of Tuscan kale

Gold-extruded spaghetti with brook trout and yeast

Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens

Linguine gratinée in the traditional style of Burano

Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops

Fregula with kid goat rennet and finely minced mutton

Ravioli filled with tender beef cheek and a velvety cream of ricotta

Talluzzas with chickpeas, wild fennel, and heritage pork

unveil more