This Sicilian pasta is actually more Sicily-inspired than really Sicilian since it’s another one of my “fusion” dishes. The pasta is Tuscan (wonderful Gigli toscany by Pasta Panarese), the sun-dried cherry tomatoes come from Noto, Sicily, and the olive oil I used for drizzling the finished plate is an Apulian one, the amazing Empress by BONO, one of their…
This little recipe is quick, easy and very, very satisfying. I’ve used the wonderful, dark organic spaghettoni (thick spaghetti) by Bio Alberti made with Senatore Cappelli, an old type of wheat which after the 60’s was almost forgotten and has – luckily – seen a fierce come-back in the Southern regions of Italy. It was originally “created” by Italian genetist…
From January 7 to 9 I’ve been once again acting as Resident Chef at Bellavita Amsterdam, the expo where you can find the best Italian food & wine products every year (here some of the photos made by the amazing Bellavita photographers). One of the great chefs that I had the pleasure of working with is Peppe Zullo, a…