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Main courses

Valentine’s Gourmet Menus: ‘The Romantic’

‘Tagliatelle al pomodoro‘ Why. It’s Valentine’s and you want to make one special thing, for your special one. You researched and imagined the wildest and most elaborated recipes. But No, then you thought. In love you need simplicity. And care. To know how to appreciate little things. That, at their best, are the most surprising. The … Continue reading »

Categories: Desserts, First courses, Main courses, Recipes | Leave a comment

Valentine’s Gourmet Menus: “The Spicy”

  Organic Penne rigate, seafood and artichokes patè Why. Because there’s no place more beautiful than a beach at sunset: it’s still Winter and only the right scent can make you feel like stretching on the sand. And because artichokes “are good in taste, and for those who find enjoyment in serving madam Venus” (Costanzo Felici, … Continue reading »

Categories: Desserts, First courses, Main courses, Recipes, Second courses | Leave a comment

After Salone del Gusto: Pumpkin Risotto, goat ricotta, Pantelleria capers in Jamaican honey

We are back from Salone del Gusto, with some bag full of delicacies and a way lighter wallet as a counterpart: among our groceries, Alnif cumin having soaked shirts, jackets and socks forever,  a 2012 Utopia rhododendron honey ale made in Troll/made in Bi-Du , Acquerello carnaroli rice, wild honey from the forests of Jamaica – it’s not everything we got, but with these … Continue reading »

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Acquerello, The Rice

Acquerello: a watercolor of skies mirroring in the shiny flooded ricefields: nuanced tones of mosquitoes, spikes, a late June afternoon. This the sight at Colombara, rice farm where the most prized among all Vercelli’s Carnaroli is produced; the Rondolinos’ Acquerello. Happy grains only, at the Colombara: organically grown according to the systems of seasonal rotation, … Continue reading »

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The ultra-quick photorecipe (with a taste of Spring)

Ingredients: guanciale (cured pork cheek) . onion . short pasta . sparkling white wine . fresh peas . pecorino cheese . lemon . good olive oil

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O’Scarpariell’ – Remember Summer, Winter’s coming.

Suole, stringhe e pomodori. Garlic, Olive oil, tomato. Nothing smells so Mediterranean… So coastal, with that scent of abrupt rocks peaking over old port towns, faded out by the brackish breeze,the Sun. But today Autumn came, wind is howling, it rains. The memory of hotter days, of warm stones and walls, of basil vases slips … Continue reading »

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Spaghettoni with Pomodorini del Piennolo Tomatoes, “Colatura” anchovy juice, Toasted breadcrumbs and Pantelleria Capers

Sometimes you got no time Sometimes you got no will Sometimes you lack ingredients Then, your mind tunes up, and you remember the grandfathers’ lessons, you walk the road which took you where you are, the path of simplicity, of roots, and land and such dishes come up. INGREDIENTS for two: SuperSpaghettone Verrigni, 200gr. Bonomo&Giglio … Continue reading »

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Pastificio Gentile

What did make Gragnano the World Capital for “maccheroni”, when in the XVII century the once-flourishing industry of silk suddenly ceased to exist? Surely its position, right in the middle of the so-called “valley of mills” (30 no longer working water structures); its warm wind – perfect for dessication, the availability of local high-quality durum … Continue reading »

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