Pasta: A Thousand and One Sauces

We’re in Liguria, where Northern Italy meets the sea. From that unique, mild, and breezy climate, an icon of Italian cuisine is born. Fresh basil, pine nuts, extra virgin olive oil, and Grana Padano are crushed in a mortar to create an intense and fragrant green sauce, whose aroma is simply irresistible. Add the pesto to the pasta when it’s cold and finish with a grating of Grana Padano: summer in a dish, in any season.

We move to Bologna, in the heart of Emilia Romagna, the land of ragù. High-quality minced meat simmers slowly in a tomato sauce enriched with the classic sautéed onion, celery, and carrot browned in extra virgin olive oil. If Sunday had a taste or a smell, it would certainly be that of this rich and comforting ragù, a symbol of Italian families gathered around the table.

Here, the pasta sauces tell the story of the city: a few simple ingredients that create sauces rich in flavour!

Carbonara: Crispy guanciale, pepper, and an emulsion of egg, Pecorino, and Grana Padano. It sounds simple, but it’s not. Getting the perfect cream requires attention: the result is a unique and absolutely irresistible dish.

Amatriciana: A tomato sauce enriched with the comforting flavour of crispy guanciale, a dusting of Grana Padano, and the magic is served… there is no better comfort food than a steaming plate of Amatriciana.

Gricia: Considered by many to be the “carbonara without egg”: crispy guanciale, pepper, and lots of cheese. Grated Pecorino and Grana Padano coat the pasta in a perfect balance of creaminess and saltiness.

Cacio e pepe: Melty, tasty, peppery… grated Cacio and Grana Padano, emulsified with the pasta’s cooking water until a velvety cream is formed, and finished with plenty of black pepper: a true delight.

We move to Campania, and as we admire the Gulf of Naples, an irresistible aroma reaches us… fresh tomato, black olives from Gaeta, capers, garlic, and a touch of chilli. A dressing that started as a quick and improvised dish has now become a great Neapolitan classic. A dish with a strong and lively character… especially with a generous grating of Grana Padano!

In Sicily, the tradition of aubergine parmigiana also inspired a pasta sauce, which has become a true symbol of the city of Catania. Diced fried aubergines, grated salted ricotta, and a rich and fragrant tomato sauce create a dish that wins you over on the first taste. It’s no coincidence that it’s named after Vincenzo Bellini’s opera, Norma, considered a masterpiece… just like this pasta!