Shrimp, Pacchetella, and Biancolella…what music!

Summer is here! It’s time to enjoy cooking under the fragrant and colorful pergolas of bougainvillea, wisteria, or jasmine. It’s the season to savor all the goodness of Italy outdoors.
 

What could be better than a beautiful Mediterranean dish

There’s one that everyone can make without particular effort and culinary skills. A dish that takes you towards the sea, the scents of the land, and the essences of the Mediterranean brush.

Take some cleaned shrimp (or if you can, clean them yourself), the legendary Pacchetella di Pomodorino del Piennolo del Vesuvio DOP, a white onion, a clove of garlic (only for those who like it), fruity Extra Virgin Olive Oil, a bit of sea salt, fresh basil leaves, and a splash of white wine from the Coast. We recommend thick long pasta (spaghetti, linguine, or scialatielli) that is porous, of high quality, made from durum wheat and maybe, if possible, Senatore Cappelli. Or the flavorful pasta di Gragnano.

All you have to do is put a bit of EVO oil in a pan, sauté some onion until golden, and optionally add garlic without the germ. Then add the shrimp and the pacchetella three minutes before the pasta is cooked. Meanwhile, deglaze with a spoonful of wine from the Coast and then toss in the pasta. Serve with a drizzle of very fruity EVO oil and finally place some fresh basil leaves on the plate. Then close your eyes and smell the fragrance of summer.
 

Which wine to pair with shrimp and tomato pasta?

To immerse yourself in the marine bays of the Amalfi Coast and the crystalline coves of our Mediterranean, uncork an extraordinary wine produced from the steep and rugged Biancolella vineyards of the Amalfi Coast.
The Aliseo from Azienda Reale will be the fragrant breeze of fine herbs and sea salt that will take you straight to dreaming of a dive into the sea.
Ah, in the end, come back to reality... a nice scarpetta will bring you back down to earth!