The Archive of Taste

A 'forbidden' whole grain pasta with an intense flavor, typical of the Gioia Tauro Plain. 'Crumbed' with toasted bread, black olives, and a trick for a 100% plant-based sea flavor.

An ancient dish of the poor tradition, reinterpreted in a 100% plant-based key. Rolls of seitan and yuba braised slowly in tomato and red wine for an incredibly authentic consistency.

A classic of Abruzzese poor cuisine. Irregular pasta pieces of water and flour, dipped in a dense soup of borlotti beans and tomato.

The red gold of Basilicata. Senise IGP peppers dried in the sun and fried for a few seconds until they become crunchy like chips. A unique sensory experience.

The Sardinian first course par excellence. Striped semolina gnocchi wrapped in a rich ragu of plant-based 'sausage' scented with fennel and saffron.

Edible works of art. The famous Sardinian ravioli closed with a 'spike', filled with potatoes, mint, and a fermented plant-based cheese that replicates the original 'viscidu'.

An ancient and ritual stew. Slow-cooked plant-based 'meat' bites wrapped in a dense 'coat' of potatoes, onions, and wild Sardinian herbs.

The sun of Sardinia in a dessert. Small star-shaped tarts filled with a soft cream scented with saffron and citrus fruits.

The symbol of Rome. A 'Lazio' version that embraces the sweetness of slowly stewed onion, combined with tomato and crunchy smoked tofu. No dogmas, just taste.

A white ragu of onions that cooks for hours and hours. The meat melts, the onions become cream. We use wheat muscle for an incredibly faithful result.

Not to be confused with Norma. This is the Neapolitan version: fried eggplant, San Marzano tomato, and lots of stringy mozzarella, all baked for an irresistible gratin.

A classic Neapolitan side dish: fried eggplant cubes sautéed with datterini tomatoes, garlic, and plenty of fresh basil.