Via_Pasteria / Kitchen /
Seasonal
Recipes
Choose your
favorite seasonal recipe
- Linguine with clams, Sorrento lemon, mullet bottarga, chives
- Pacchero alla Norma with marinated purple eggplants and our sweet citrus ricotta
- Conchiglietta with Grotta pecorino, confit tomatoes, Cerignola olives, Amalfi lemon, crusco peppers and our basil olive oil
- Linguine alla Nerano with Provolone del Monaco DOP fondue and bread crumble
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Linguine with clams
served with Sorrento lemon, mullet bottarga, chives
Vegetable broth
Spicy garlic oil
Fresh clams
Linguine
Double-milled durum wheat semolina
Chives
Sorrento lemon
Mullet bottarga
Description
Linguine with clams
served with Sorrento lemon, mullet bottarga, chives
Our semolina linguine dive into Mediterranean flavors: freshly steamed clams, hand-grated mullet bottarga, Amalfi lemon zest, and a bright note of chives. A savory, vibrant dish where the sea meets the citrus groves of the Coast.
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Pacchero alla Norma
with marinated purple eggplants and our sweet citrus ricotta
Olive oil
Garlic
Basil
Pacchero
Spelt flour
Eggplants
Smoked ricotta
Vegetable broth
Piennolo Tomato
Grana Padano
Description
Pacchero alla Norma
with marinated purple eggplants and our sweet citrus ricotta
Our pacchero pasta embraces Sicily in a delicate take on the Norma: marinated purple eggplant—tender and aromatic—meets our sweet citrus ricotta, made with fresh orange and lemon zest. A dish that tells a story of tradition with a gentle twist.
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Conchiglietta
with Grotta pecorino, confit tomatoes, Cerignola olives, Amalfi lemon, crusco peppers and our basil olive oil.
Cherry tomatoes
Confit cherry tomatoes
Grotta pecorino
Conchiglietta
Chickpea flour and double-milled semolina
Basil
Cerignola olives
Amalfi lemon
Basil olive oil
Crusco peppers
Description
Conchiglietta
with Grotta pecorino, confit tomatoes, Cerignola olives, Amalfi lemon, crusco peppers and our basil olive oil.
A shell-shaped pasta that tastes like summer: cave-aged pecorino with a savory soul, slow-roasted cherry tomatoes, Cerignola green olives, Amalfi lemon zest, and crispy crusco pepper flakes. All brought together by our fragrant basil oil. A fresh, sunny, southern dish
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Linguina alla Nerano
with Provolone del Monaco DOP fondue and bread crumble
Vegetable broth
Provolone del Monaco fondue
Linguina
Double-milled durum wheat semolina
Bread Crumble
Fried zucchini
Basil
Description
Linguina alla Nerano
with Provolone del Monaco DOP fondue and bread crumble
An elegant twist on a coastal classic: our linguine meet a silky fondue of Provolone del Monaco DOP, made with whole milk. A handmade bread crumble adds crunch and contrast, enhancing the sweetness of the zucchini. A refined take on comfort food.
