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 we talk about quick pasta dishes, what comes to your mind first? Cacio e pepe, pasta with tuna, or the timeless farfalle with salmon...

But there is an even quicker dish to make when you don't have anything in the kitchen but a few flavourings: pasta aglio olio e peperoncino, pasta with garlic, olive oil and chilies.

A perfect dinner or lunch saver with just four ingredients: pasta, oil, garlic and chilli pepper!

The secret to perfect success? Read more!