Spaghetti with pink whitebait from Terracina (A small town on the Italian coast south of Rome)
Slightly fry a clove of garlic in extra vergine olive oil and a pinch of chilly, adding 4 hg of chopped tomatoes and cut up parsley; add the whitebait and cook for just 30 seconds; meanwhile, pasta has been boiling and, once strained "al dente" (slightly underdone), it must be added to the preparation and whipped for a few moments.
Sprinkle a spoonful of raw extra vergine olive oil on it. Measure salt according to taste.

Recommended wine: Tiefenbrunner Müller
Thurgau Sudtirol - 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