Pasta, an all-Italian world in its traditional recipes.

On the occasion of the Italian Cuisine in the World Forum held in Rassina, Tuscany, in the early weeks of June, Cucina Italiana requested Unesco to be included in the Heritage of Humanity as an intangible asset. The Mediterranean Diet is already a Unesco Heritage, but this time the bar was raised, with 300 Italian chefs working around the world officially signing the request. In both cases, however, the undisputed star is the pasta!

Yes, that dough made from semolina and water that was born from the simple genius of Sicilian millers and later taken up by the ancient families of Gragnano in Campania. Yes, precisely Gragnano, a town whose streets were designed to become real natural drying rooms to expose the pasta to the sea breeze of the Gulf of Naples.

Among the various first courses we have chosen to represent the long tradition and history of Italian cuisine are the classic pasta with tomato and basil, cacio e pepe, and tuna and oregano.

What makes the difference? The pasta used, certainly, its quality, its shape, but above all the raw materials. But that's where we, Spaghetti & Mandolino, come in, trying by all means to help you in your choice.

Let's start with the legendary pasta with tomato and basil. First of all, which tomato? Well, the king of cherry tomatoes: the Piennolo del Vesuvio DOP, both in passata and in pacchetella. Sautéed in a pan with very fresh basil leaves and a splash of extra virgin olive oil from the Mediterranean. Flavors and aromas so Italian, inescapable, that capture the pleasure and passion of all food lovers.

The cacio e pepe is part of the most classic traditions of ancient Roman cuisine. A good piece of moderately spicy pecorino, also a Pienza Rosso, which is melted with milk and vigorously mixed with Sarawak pepper. A creamy sauce that, when sautéed in a pan with short pasta, leaves the best of itself on the palate.

Finally, the quintessential dish of the marine tradition of southern Italy where tunas were slaughtered: tuna and oregano is the top. But if you use good short pasta, like penne rigate, don't ruin it with canned tuna from metal tins. We have selected for you a Sicilian artisan workshop, Mare dell'Etna, which only works with albacore tuna and does so with high-quality processing and completely by hand. The cooking method is such as to guarantee all the flavor and freshness of the meat. If you can find oregano in dried sprigs, it's better than the one in plastic jars. In all dishes, except for cacio e pepe, use high-quality extra virgin olive oil from Italy. At this point, have fun at the stove! And enjoy your pasta, everyone!

Bernardo Pasquali 

S&M