The recipe, originating from 18th-century in Naples, combined two simple ingredients—mixed pasta and potatoes—which were abundant and inexpensive at the time, along with sautéed aromatics and cheese. First appearing in Vincenzo Corrado's book Il Cuoco Galante, it was later modified with the addition of other ingredients, eventually evolving into its modern version: mixed pasta, potatoes, pancetta, pepper, cherry tomatoes, provola cheese, Pecorino Romano DOP and Grana DOP.

according to tradition, the dish was invented around 1250 in honor of the King of Sicily, Manfred of Swabia, who arrived in Naples that year to assert his dominance over southern Italy. The recipe, originally created by a Neapolitan chef without tomatoes, was so well received that it gained widespread fame throughout the region. Later, with the addition of tomato sauce, it became one of the symbolic dishes of Naples.

the unique taste of fresh paccheri pasta pairs beautifully with Piennolo cherry tomatoes, a PDO variety from the slopes of Vesuvius, known for their sweet-tangy flavor and thick skin that preserves their freshness. The creaminess of buffalo butter and the spicy touch of chili pepper complete the dish, creating a perfect balance of flavors.

un piatto colorato che combina il sapore morbido della pasta fresca alla barbabietola con il cuore saporito di pecorino di fossa e speck, arricchito dalla dolcezza e dal contrasto aromatico della crema di piselli.

one of Italy's oldest and most renowned cheeses, with origins dating back to the Middle Ages, Gorgonzola was once considered a delicacy on noble tables. According to legend, in the town of the same name near Milan, a distracted cheesemaker mixed milk from different milkings, giving rise to a cheese with blue-green veins formed by natural mold growth. This unique cheese remains a symbol of Italian dairy tradition, prized worldwide for its versatility and unmistakable flavor. We present it in a delicate cream with potato gnocchi and walnuts.

an elegant and well-balanced dish where linguine embraces the delicate flavor of asparagus, meeting the bold taste of tuna tartare with a touch of grated lemon.