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Scarpariello pasta combines taste and convenience.

The story deals with the origin of its name as coming from the cobblers. This kind of Pasta was indeed the favorite one of cobblers which means Scarpariello. As it appears, they used to make this pasta as it was ready in few minutes just  by reusing  the sauce from the day before.

Over the years, the recipe has gone through several versions. We would like to introduce you a fresh one made with piennolo tomato sauce.

Here, how to make Scarpariello Pasta to the letter.

Ingredients (4 people):

320 g  of spaghetti

1 piennolo tomato pack

Parmigiano cheese as required

2 garlic wedges

Fresh basil as required

Oil as required

Salt as required

In a pan with high sides leave the garlic brown into the oil. When it will be brown enough, add some Piennolo tomatoes and let it cook for 5 minutes. Season it with basil and adjust it in salt. Meanwhile, cook the spaghetti into salty water and drain them al dente. Ultimate the dish by mixing the little tomatoes and Parmigiano cheese until it gets creamy.

Unexpected guests and you don’t feel like cooking? The classics of the Mediterranean diet comes in our help with yummy ideas easy to make and ideal for a dinner with friends.

As much as classic bruchetta: just bread, salt and good olive oil for this deliciousness. We suggest you an alternative version made with trufle flavored oil.

Let’s make it together.

Ingredients (4 people):

8 hand made bread slices

1 garlic wedge

Trufle flavored oil as required

salt

Peal the garlic wedge, cut it in half and rub it on the bread slices. Warm up a cast iron plate, put the bread slices on and let them toast on both sides. Slightly salt your bruschettas and season them with a good amount of trufle flavored oil.

A savory apetizer

The slightly acidic taste of the aubergines in oil makes them the perfect choice for a savory apetizer. Served on crusty bread they combine with cured meat and cheese ideally.

A side dish that will save up your dinner

Versatile and rich in flavor, the aubergines in oil are suitable to complement your grilled meat selection. Serve them plain or mix them with salad and fresh vegetables to temper their rich taste.

Summer salads protagonists

With a view to sunny days, the aubergines in oil are perfect to add extra taste to your pasta or rice. For an excellent balance of flavors, simply combine them with cherry tomatoes and fresh cheese .

Today our menù starts with an aperitif that brings to the table all the best of the  kitchen from the South:  smashed olives.

A tradition deeply-rooted in many regions of Mezzogiorno among which Calabria and Cilento. These specialities take their origin from a very meticulous recipe developed by local women and handed down generation to generation.

It takes lot of  patience to get a flawless product. The olives, once harvested and separated from the stone,  macerate into a water solution with salt and spices for several days. After this time left to deepen flavor, the olives are squeezed  one by one so as to leave excessive liquid. Only at this step, they can be seasoned with oil, red pepper and garlic.

The olives we select are produced with artisan care according to the traditional recipe and are perfect for fancy aperitifs.  Served with cured meat and trufle bruschetta. Your guests with fall in love with their decisive taste.