I am not Italian, and thus not tied to any particular region – but if I were, it would be Lazio. For three generations, my family have had a house in Sperlonga, once an obscure fishing village, now a popular summer resort, located on the Lazio coastline, near equidistant between Rome and Naples. Here we feast on the bounty of both Lazio and Campania. Mozzarella from the South & wild mushrooms from the hills that surround Rome.
*this is a wild seasonal product so availability of a particular type of mushroom is not guaranteed.
For your meal you will need:
A large pan for boiling, and a large pan for sautéing
Not strictly necessary, but a pair of tongs are near invaluable when cooking pasta
The detailed recipes for the dishes are here, but in essence:
- Allow both mozzarella and tomatoes to come to room temperature, then eat
- Once eaten, saute your mushrooms, and cook your pasta. Mix the two together, and pig out on ‘little piglets’
- Dress your salad, either before eating the pasta or immediately after
- Let your pie also come to room temperature, and feast
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.