Our Recipes

Pasta all'Amatriciana is a typical first course of the Latium cuisine, loved all over the world, which originated in the municipality of Amatrice, from which it takes its name 'Amatriciana'.

The pasta used for this dish is originally bucatini, sometimes spaghetti served with the classic Amatriciana sauce made with tomato, guanciale and pecorino cheese.

A unique goodness that dates back to the early 1900's as the main meal of the shepherds of Amatrice; originally without tomato, it was called Gricia, only later was the tomato added to the recipe when it was imported from America, becoming the classic amatriciana sauce that we all know today.  A symbol of Italian gastronomy together with Carbonara and Cacio e Pepe; and since 2020 this sauce is recognised as a traditional speciality by the European Union.

If you are looking for a recipe that will amaze your guests, you must try this meaty main course with a very special flavour: pork tenderloin in walnut sauce.

Pork tenderloin is a very lean and tender meat with a delicate flavour that goes perfectly with the unique taste of our walnut sauce

The best part is, you don't need to bother with preparing the walnut sauce, you can buy the authentic Ligurian salsa di noci from in our shop!

In Calabria and much of Southern Italy, vegetable-based pasta dishes are especially popular in summer when the heat makes heavier meat sauces less appealing.

Calabrians typically enjoy fileja Tropeana as a 'first course' or primo, but it also makes a delightful lunch or light weeknight meal.