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...

Spaghettone enrobed in a pesto of wild fennel, pistachio, and almond, crowned with tender prawns

Handcrafted pasta buttons filled with artisanal sheep’s milk ricotta

Artisanal Mancini linguine entwined with tender turnip greens, savory anchovies, and the delicate warmth of sweet chili

Potato agnolotti infused with lemon and anchovy

Spaghetto infused with spring onion, trout caviar, Cherasco-method snails, and preserved salted lemon

Spaghetto, wild garlic, and lagoon eel

Spaghetti kissed by gentian-infused butter, bergamot, and caprine caciotta

Ravioli caressed with a stuffing of shallots, goat's milk primo sale cheese, and wilted wild chicory

Penne all'Arrabbiata of Wild Plums

Spaghetti, caviar, citrus dust, chinotto

Spaghetti with local clams, a culinary symphony of the sea

Fusillone, wild hop shoots, grapefruit, basil, and Parmigiano

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

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...

Spaghettone enrobed in a pesto of wild fennel, pistachio, and almond, crowned with tender prawns

Handcrafted pasta buttons filled with artisanal sheep’s milk ricotta

Artisanal Mancini linguine entwined with tender turnip greens, savory anchovies, and the delicate warmth of sweet chili

Potato agnolotti infused with lemon and anchovy

Spaghetto infused with spring onion, trout caviar, Cherasco-method snails, and preserved salted lemon

Spaghetto, wild garlic, and lagoon eel

Spaghetti kissed by gentian-infused butter, bergamot, and caprine caciotta

Ravioli caressed with a stuffing of shallots, goat's milk primo sale cheese, and wilted wild chicory

Penne all'Arrabbiata of Wild Plums

Spaghetti, caviar, citrus dust, chinotto

Spaghetti with local clams, a culinary symphony of the sea

Fusillone, wild hop shoots, grapefruit, basil, and Parmigiano

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...

Spaghettone enrobed in a pesto of wild fennel, pistachio, and almond, crowned with tender prawns

Handcrafted pasta buttons filled with artisanal sheep’s milk ricotta

Artisanal Mancini linguine entwined with tender turnip greens, savory anchovies, and the delicate warmth of sweet chili

Potato agnolotti infused with lemon and anchovy

Spaghetto infused with spring onion, trout caviar, Cherasco-method snails, and preserved salted lemon

Spaghetto, wild garlic, and lagoon eel

Spaghetti kissed by gentian-infused butter, bergamot, and caprine caciotta

Ravioli caressed with a stuffing of shallots, goat's milk primo sale cheese, and wilted wild chicory

Penne all'Arrabbiata of Wild Plums

Spaghetti, caviar, citrus dust, chinotto

Spaghetti with local clams, a culinary symphony of the sea

Fusillone, wild hop shoots, grapefruit, basil, and Parmigiano

Spaghettino with a miniature meatball

Casoncelli enveloped in a cream of Grana Padano

Risone pasta, oyster, and bay laurel

unveil more