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| Menu |
| Recipes for the Whole Year |
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Pasta, an entirely Italian dish that represents this country, is famous all over the world. A main feature of our cuisine, it deserves a menu all of its own with a series of hot and cold recipes.
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Summer
pasta pie |  |
500 g./1 lb. 2 oz. tortiglioni - 500 g./1 lb. 2 oz. ripe salad tomatoes - 4-5 tomatoes - oregano - 2 bunches basil - grated Parmesan or Pecorino - dry grated Cayenne pepper - coarse-grained salt - extra-virgin olive oil.
This is a pasta cooked "raw", which means a high-rimmed earthenware pan with lid has to be used.
Arrange a first layer of rinsed and coarsely sliced tomatoes in pan, add layer of raw, peeled potatoes sliced very finely, a layer of raw pasta, then a layer of potatoes and end with the last layer of tomatoes. Between one layer and another add a dash of Parmesan or grated pecorino, some salt, chopped Cayenne pepper, basil and oregano, a drop of oil and a sprinkle of water. Cook all the ingredients slowly over a low flame with lid, testing pasta with a fork and adding a drop of water every so often to soften the pasta, if it remains hard. Leave to stand and serve warm.
N.B. Ingredients are given for 4 portions. | 
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| Cuvé
di Rosé
Santa Margherita
Rosé wine from Merlot
and Cabernet del Veneto vines.
Serve at:
10°-8° C.
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