Spaghetti alle vongole


– 320 g spaghetti Gragnano
– 100 g red datterino tomatoes
– 1200 g clams
– 2 cloves of garlic
– parsley
– extra virgin olive oil to taste
– chilli to taste

Place the clams in a container, preferably transparent, with cold water (the clams should remain about an inch below the surface of the water) and add fine salt; stir everything to dissolve the salt as best as possible. Let the clams rest for an hour and a half. Then remove the water and rinse the clams under cold running water. Wrap the clams in a damp cloth and put them in the fridge.

In a frying pan, fry the crushed garlic in extra virgin olive oil, then remove it and add the washed and halved datterino tomatoes. Season with salt and let simmer for a few minutes.

In the meantime, put the spaghetti on to boil in a pot, and while the pasta is cooking, prepare the sauce: place the well-washed clams open in a pan with plenty of oil, a clove of unpeeled garlic and a ladleful of boiling water to create the sauce. Brush the open clams lightly with the datterino tomato sauce and remove them from the heat. Shuck some of the clams (keep some aside in the shell to decorate the dish). Drain the pasta al dente and add to the pan with the clams. Stir everything to evaporate excess water.
Serve sprinkled with fresh parsley and a few clams in the shell.

Paccheri alla genovese


– 500 g beef shoulder
– 500 g pork shoulder
– 4 kg Montoro PGI copper onions
– 400 g paccheri di Gragnano
– 200 g carrots
– 1 stalk of celery stalks
– 1 bay leaf
– dry white wine
– extra virgin olive oil
– pecorino romano
– parmesan
– basil

Peel the onion and cut into thin slices. Cut the celery and carrots into small cubes. Heat the oil in a pot and fry the chopped meat in it. Add the vegetables, basil and onion. Season with salt and season with a few bay leaves. Cover and let the onions brown thoroughly and the broth evaporate. Once the broth has evaporated, pour in the wine and let it simmer for about 2 hours, until the sauce has a nice brown colour and a thicker consistency.

Boil the paccheri in plenty of salted water and drain them al dente. Put the cooked paccheri in the sauce, add a little of the water in which the pasta was cooked, a handful of grated pecorino, a few basil leaves and sauté for 2 minutes. Serve sprinkled with pecorino cheese and freshly ground pepper.


Lasagne is a traditional Italian dish originating in Naples. The Emilian recipe (from the Emlina-Romagna area near the Apennine Mountains) calls for béchamel and minced meat. In Naples, however, these ingredients are replaced by ricotta, ragù, meatballs and mozzarella.

For Neapolitans, lasagne is not only the symbolic dish of Carnival, but its richness also makes it a dish for any important occasion. Each family has its own recipe, its own secret that makes their lasagna the best of all. Try ours! It is quite demanding, but the result is definitely worth it.


– 1 kg durum wheat lasagne
– 2 l Neapolitan ragout (recipe below)

For the meatballs we will need:
– 300 g minced meat
– 1 egg
– 150 g old bread
– 100 g grated Parmesan cheese
– salt
– parsley

– 500 grams of sheep’s ricotta
– 500 grams of small sausages cooked in meat sauce
– 400 grams of smoked provola cheese
– 3 hard-boiled eggs
– 150 grams of grated Parmesan cheese
– 200 grams of Neapolitan salami
– basil

We start by preparing a good ragout. It is ideal to prepare it the day before so that it lays nicely.
In this case, the Neapolitan ragout will take the place of the Bolognese sauce. We will need 1 kg of beef, 300 g of pancetta, 2 carrots, 2 celery stalks, 2 onions, 100 g of butter, 4 tablespoons of olive oil, 600 ml of meat broth, 80 g of puree, salt, pepper and 2 decilitres of red wine. Melt butter and oil in a pot, add finely chopped vegetables and sauté until golden brown. Next add the meat, salt and pepper. When the meat is pulled, add the wine, puree and broth. Mix everything properly and let simmer for at least 2 hours.

For the meatballs, take the crumb from an old bread soaked in milk or water, squeeze and mix with the minced meat. Add a handful of grated parmesan cheese, egg, salt and parsley. Mix everything together and form small balls, which are fried in boiling oil.

Clean, peel and wash the basil. Cut the sausages into rounds, the Neapolitan salami into noodles, the provola cheese into small pieces and the hard-boiled eggs into slices.
Put the ricotta in a bowl, mash it with a fork and add a drop of water, salt and pepper. Stir with a fork until you get a thick cream.
Boil the lasagne in plenty of salted water with a tablespoon of oil. After the pasta is soft, drain it, let it cool and spread it out on a towel to prevent it from sticking.

Now that we have all the ingredients ready, we can proceed to “assemble” the lasagna.
Place a generous ladleful of cold ragout into a buttered, high-sided baking dish and line with the first layer of pasta. Then another big scoop of ragout, one tablespoon of ricotta cheese, meatballs, provola cheese, salami, sausages and 1 hard boiled egg. Sprinkle with parmesan, add another layer of pasta and repeat this process until the ingredients are used up, with the last layer being the ragout along with ricotta and a handful of parmesan.

Bake in a preheated oven at 160/170° for approximately 90 minutes, until the surface is darkened. Remove from the oven and let rest for at least 20 to 30 minutes.

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