Linguine with turnip greens, smoked herring, and “crusco” peppers.
This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.
Let our journey through the most authentic culinary traditions of Italy begin. And so, we shall find out more about the secrets of the Dolce Vita.
A few fun facts:
- Our pasta is desiccated for about 30 hours at low temperatures reaching a maximum of 50 degrees Celsius. The long desiccation process allows for the uniform evaporation of the water from the bronze wire-drawn pasta dough, which in turn translates into a pasta that retains the typical aromas of durum wheat and is more digestible.
- The crusco (i.e., “crunchy” in the local dialect) pepper is a particular type of non-spicy pepper, namely the Peperone di Senise IGP. It is grown around February-March and is harvested in August. After harvesting, these local peppers are laid over sheets for a couple of days in a well-ventilated environment; following this step, necklaces, up to 150cm in length, are made from them and hung on balconies or in warm places with low humidity levels.
- The smoked herring originates somewhere in Northern Europe. It became integral part of Southern Italian gastronomies thanks to the Norman invasion dating back to the 11th century. This fish represented a great resource for peasant cuisine, as it reached landlocked villages lacking fresh produce due to their distance from the sea or coastal towns whenever bad weather prevented fishermen from going out to sea.