Via_Pasteria / Kitchen /
Seasonal
Recipes
Choose your
favorite seasonal recipe
- Linguine with leak fondue cream, Val D’Orcia Nero pecorino, toasted almonds and crunchy leak
- Fusillo alla Valtellinese with Bitto DOP and Casera DOP cheese, cabbage cream, crunchy chard, slow-cooked potatoes and salvia butter
- Conchiglietta in bean soup, Piennolo DOP tomatoes, black kale and Roman pecorino DOP
- Seafood linguine with mussels, clams, confit tomatoes, crusco pepper crumb, and scampi tartare
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Linguine with leak fondue cream
Val D’Orcia Nero pecorino, toasted almonds and crunchy leak
Roasted leek cream
Vegetable Broth
Butter
Linguine
Double-milled durum wheat semolina
Fried Leek
Pienza Nero pecorino
Toasted almonds
Description
Linguine with leak fondue cream
Val D’Orcia Nero pecorino, toasted almonds and crunchy leak
A delicate yet characterful dish: linguine coated in a sweet, velvety melted-leek cream, enriched with semi-aged Pecorino from Val d’Orcia. Toasted almonds and crispy leek finish with texture and contrast. Vegetable elegance, no compromises.
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Fusillo alla Valtellinese
with Bitto DOP and Casera DOP cheese, cabbage cream, crunchy chard,
slow-cooked potatoes and salvia butter
Butter
Garlic
Sage
Savoy cabbage cream
Fusillo
Buckwheat and double-milled semolina
Ground pepper
Diced potatoes
Swiss chard stalks
Bitto DOP cheese
Casera DOP cheese
Grana Padano DOP
Description
Fusillo alla Valtellinese
with Bitto DOP and Casera DOP cheese, cabbage cream, crunchy chard,
slow-cooked potatoes and salvia butter
A tribute to mountain cooking: fusillo pasta coated in a cabbage and potato cream, enriched with melted Bitto DOP and Casera DOP cheeses. Crispy chard stalks add texture, while sage butter finishes with aroma and depth. Warm, comforting, no frills.
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Conchiglietta in bean soup
Piennolo DOP tomatoes, black kale and Roman pecorino DOP
Extra virgin olive oil with garlic and chili pepper
Bean soup
Vegetable broth
Conchiglietta
Farina di Ceci e Semola rimacinata
Black kale
Roman Pecorino
Black kale chips
Piennolo tomato
Affilla cress sakura sprouts
Roman Pecorino crisp
Description
Conchigliette with broccoli cream
Sardinian mussles, sweet and sour Tropea onions and Brazilian lime
A dish rooted in slow, hearty cooking: shell pasta in a creamy bean soup, enriched with Piennolo del Vesuvio DOP tomatoes and black kale. Pecorino Romano DOP finishes with a bold, savory note. Rustic, deep, comforting.
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Seafood linguine
with mussels, clams, confit tomatoes, crusco pepper crumb, and scampi tartare
Olive Oil with garlic and chili pepper
Clams
Clams broth
Linguina
Double-milled durum wheat semolina
Confit tomatoes
Mussels
Irish scampi
Amalfi lemon zest
Breadcrumb crumble with crusco pepper and parsley
Description
Seafood linguine
with mussels, clams, confit tomatoes, crusco pepper crumb, and scampi tartare
A coastal-inspired linguine: gently opened mussels and clams, confit tomatoes for depth, and a crispy crusco pepper crumb for texture and character. Finished with delicate raw scampi tartare, balancing intensity with freshness.
