Stuffed Paccheri with Ricotta and Spinach on Confit Cherry Tomato Cream

Paccheri filled with a delicate blend of ricotta and spinach, served on a velvety cream of lightly caramelized confit cherry tomatoes. Elegant and perfectly in tune with the season.

Fusilli Giganti with Gurnard, Cherry Tomatoes and Aged Ricotta

A refined dish: gurnard and fresh cherry tomatoes combine with the savoriness of aged ricotta, resulting in a light and creative recipe—perfect for a spring lunch or dinner.

Lingue di Passero with Clams

In Naples, no Christmas Eve dinner begins without a flavorful plate of spaghetti with clams. The “lingue di passero” pasta, delicate yet bold enough to embrace the tasty mollusks and enhance their flavor, is the ideal shape for this iconic dish of Neapolitan tradition.

Bombolotti alla Norma

December 26, 1831: Pasta alla Norma accompanied the debut of the opera Norma by Catania-born composer Vincenzo Bellini at Teatro alla Scala. The premiere was a resounding flop, yet both the opera and the delicious dish went on to become classics of the national operatic and culinary repertoire.