When it comes to Italian pasta there's very little to laugh over, so we relied on the experience of great artisans of taste; for the Tasting Experience "Crazy for Pasta" we have selected: Emmer Wheat Spaghetti and Durum Wheat Penne Rigate and Fusilli of Girolomoni from Montebello (PU), the Egg Tagliatelle and Egg Mezze Maniche of Luciani Family from San Ginesio (MC), Pecorino Cheese of Di Pietrantonio from Belforte del Chienti (AP) Extra Virgin Olive Oil and Green olives patè of Oleificio SIlvestri from SPinetoli (AP) Organic Tomato Sauce with Vegetables of Cooperativa Agricola San Michele Arcangelo from Corridonia (MC), Rolled Pancetta of Country Pig from Alteta (MC) and the Summer Truffle and Porcini Mushroom Suace of Longhi Tartufi from Urbania (PU).
Pasta is the cornerstone of the whole Mediterranean diet; pasta, according to this diet, should be the first source of energy. Another element for appreciating pasta is the sense of well being and sense of satisfaction that manages to convey, thanks to the fact that it contains an amino acid, tryptophan, which stimulates the production of serotonin, a neurotransmitter that would act on mood. Accompanied by sauces made with vegetables and mushrooms for those who follow a low calorie diet and topped with meats and cheeses for those who want to prepare a dish more nutritious.
Prepared for: The Tasting Experience "Crazy for Pasta", was created for those who cannot give up pasta dish at least once daily; twelve products selected to enable you to achieve at least 4 different tastings. How to eat: there are 5 types of pasta that can either be combined with various toppings; the sauces are ready for use and should only be heated, the truffle and cheese are a perfect garnish whereas the caress of extra virgin oil goes the extra mile.
Emmer Spaghetti with Tomato and Basil Mezze maniche with Pancetta Cheese Tagliatelle with Mushroom and Truffle