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This signature dish of our chef embodies a journey through the traditions of southern and central Italy in a summary of tastes and aromas that envelops the diner, transporting him to the middle of a country house immersed in the greenery of the Italian Apennine mountains.

From two great Italian culinary traditions

From the tradition of central Italy you can savour an ancient recipe that has its roots in the town of Grisciano, a small fraction of Accumuli, in the province of Rieti, where a party was created on August 18th. A specialty to which even the great Italian actor Aldo Fabrizi paid homage in one of his sonnets “La pastasciutta”.

From the southern tradition comes the use of a very intriguing particular type of pasta capable of collecting the sauce to give the diner an explosion of taste during tasting. This tradition can even be found in the French Provence of the Middle Ages, when a completely identical type of pasta was cooked and prepared as the particular disc shape helped drying in a historical period in which there was difficulty in preserving food.

Their introduction in southern Italy especially in Puglia is most likely due to the Angevin domination that characterized southern pre-Renaissance Italy. It was exactly the area of Sannicandro di Bari that in 1200 gave rise to the diffusion of this pasta in Italy. The great Italian regional cuisine then contributed to the great success of this pasta, now considered entirely Italian, thanks to the sauces and vegetables with which it has been cooked for a couple of centuries.