The dish
We entered the kitchen of Alfio Ghezzi to discover the secret that transforms an iconic Italian recipe into a gourmet dish.
At the base are the raw materials and the creativity of a starred chef who knows how to add a touch of excellence to tradition: a generous spoonful of alfalfa honey, with its herbal aroma and delicately sweet taste, which combines with Monograno del Pastificio Felicetti spaghetti to give the dish a perfect balance between savoriness and sweetness.
Ingredients
- 200 g of Monograno del Pastificio Felicetti spaghetti
- 1 tablespoon of alfalfa honey
- 300 g of tomato sauce
- Salt
- Extra virgin olive oil
Preparation
- Bring the water to a boil and add the salt.
- Pour in the spaghetti and stir gently to cook them separately.
- One minute before draining, add a generous spoonful of alfalfa honey.
- In another saucepan, heat the tomato sauce.
- Drain the pasta slightly al dente and finish cooking in the pot with the sauce.
The author
Alfio Ghezzi
Trained alongside masters like Gualtiero Marchesi and Andrea Berton, Alfio Ghezzi continues a simple and recognizable cuisine that tells the story of Trentino through its local products and producers. In his restaurants on Lake Garda, he offers responsible and seasonal cuisine, where each dish reflects harmony, research, and respect for nature.
