A few, quality ingredients that are also authentic. The Italian gastronomic tradition is renowned all over the world for the richness and variety of its products and delicious dishes. The secret to its success lies in the choice of quality, natural ingredients typical of the Mediterranean diet, and in the simplicity of the recipes, which often call for no more than four or five ingredients, skilfully transformed into dishes of a unique, unforgettable flavour.
Italian Heritage, a tradition in taste
Many typical regional dishes, passed down from generation to generation of grandmothers and mothers, have now spread throughout Italy and are even known abroad. From appetizers to dessert, including classics (such as rice arancini, spaghetti with garlic, spaghetti with olive oil and chili pepper, aubergine parmigiana, Bologna-style lasagne, beef braised in Barolo, fried seafood and tiramisu) as well as less well-known dishes or variations that have become popular with time.
Spaghetti in Puttanesca Sauce
time 30 minutes servings 4
11 oz. spaghetti
14 oz. ripe tomatoes
2 garlic cloves
fresh hot chili pepper
4 anchovies in salt
1 cup pitted black olives
1/4 cup capers in salt
1 parsley tuft
Giordano Extra Virgin Olive Oil
1 Scald the tomatoes. Peel them, remove the seeds, and coarsely chop. In a saucepan, brown smashed garlic, seeded and chopped chili pepper and desalted anchovies with half a glass of wine.
2 Once the garlic is lightly browned and the anchovies are coming apart, add the tomatoes, olives and desalted capers. Cook for 15-20 minutes, stirring often.
3 While the sauce is cooking, bring abundant salted water to a boil. Boil the spaghetti and drain while still al dente. Transfer into a tureen, season with the sauce, sprinkle with minced parsley and serve.
The right wine... Rosé Spumante Extra Dry Millesimato
An extra tip
As a variation, you can season the pasta with this creamy and delicate condiment with a Mediterranean flavour, rounding it out with capers, olives, hot chili pepper and parsley to taste easy.