Fettuccine (ribbon-shaped pasta) with cuttlefish and courgettes
Slightly fry a clove of garlic in extra vergine olive oil and a pinch of chilly, adding soft courgettes thinly sliced, better if previously blanched for a minute or so. Let it cook for about 10 minutes, adding a chopped tomato. Boil pasta and, once having strained it "al dente" (slightly underdone), add it to the rest and whip it for a few seconds; sprinkle some fresh parsley on it. Measure salt as you like.

Recommended wine: Tiefenbrunner Müller
Thurgau Sud Tirol - Alto Adige
Wine of guaranteed origin

 

 

 

 

 

 

 

Fettuccine
con seppie e zucchine		 Spaghetti alla chitarra
con totanetti e rucola		 Spaghetti
con cecinelli rosa		 Lasagnette
con carciofi e pomodorini di Pachino