Arugula pesto is a sauce very easy to prepare, an excellent alternative to the classic Genoese pesto of the Ligurian culinary tradition. Perfect in first courses of different types of pasta, also to enrich crostini for an aperitif with friends, or inside a toast of bread for a lunch break.
Tonnarelli alla gricia is a first course of pasta, which is made with a few essential ingredients, pork cheek, pecorino romano and black peppercorns. This recipe, as well as spaghetti cacio e pepe, carbonara and amatriciana is an historic dish of the Lazio culinary tradition, symbol of healthful eating using Protected Designation of Origin (PDO) ingredients.
The tonnarelli cacio e pepe is one of the most characteristic and well-known dishes of the Lazio culinary tradition, which has now become a symbol of Italianness. A first course of pasta, which is made with a few essential ingredients, black pepper in grains and pecorino romano cheese. The preparation of this first course, despite its simplicity, hides some small pitfalls to pay attention to, if you want to get a good dish, a symbol of eating well with Protected Designation of Origin (PDO) ingredients.