5 irresistible pasta courses

We are lucky to live in Italy, the country of pasta. Among many other things, gastronomy defines our country. We do the best pizza in the world, the best tiramisu in the world, the best cocktails… Today, in Ice Tech, we would like to talk about 5 irresistible pasta courses.

FETTUCCINI ALLA PUTTANESCA, Naples

It’s a curious name, isn’t it? Its name come from the Naples prostitutes, who prepared this recipe between one customer and another in order to regain strength. They did it with the ingredients found in the pantry, which used to be: garlic, tomato, dried chillies, olive oil and salted anchovies. It is also said that this recipe was developed in the 50s, in date houses’ restaurants. We recommend you try this delicious dish. The mixture of its ingredients, along with the pasta al dente, make this fettuccini alla puttanesca be one of the best claims of Naples. Moreover, if it’s also served with a refreshing drink with Ice Tech ice, the flavour is enhanced.

SPAGUETTI ALLA BOLOGNESE, Bologna

All Italian restaurants offer spaghetti alla bolognese. Bologna is the best place to go in order to taste this dish. Originally, this dish was cooked without tomatoes and meat cooked in white wine and milk. The origins of this sauce are lost both in Ancient Rome and in the Middle Ages. Today, the Emilia Romagna was considered to be the official recipe by a Bologna delegation in the Chamber of Commerce in 1982. For cooking it, it is very important to use beef or veal cartella and to sauté the vegetables with pancetta. We like to accompany this dish with some Coke with Ice Tech M ice cubes.

 

VERMICELLI CON LE VONGOLE, Naples

There are no better Italian sailors than Neapolitans ;). The good reflection of this is its cuisine. One of its most traditional dishes is thevermicelli con le vongole or spaghetti with clams, which are perfect to be served with a nice chilled white wine served in an ice bucket with Ice Tech M. ice. It is cooked with a garlic sauce and virgin olive oil, white wine and clams from the Adriatic Sea. A pinch ofpeperoncini (pepper) is added. You may also add tomato or take white pasta. It may be on consumer’s preference!

SPAGUETTI CARBONARA, Rome

You were already missing this dish on the list 😉 Of Roman origin, the original recipe of this pasta dish is based on eggs, Parmesan or Roman pecorino cheese, extra virgin olive oil, guanciale and black pepper. Do not do it with cream, it is a big mistake! The name of this sauce comes from coal: in northern Italy there was an indispensable dish in the miners diet.

 

PAPPARDELLE SULLA LEPRE, Tuscany

Our favourite one! Tuscany has amazing landscapes, wines that will leave you with your mouth wide open and some pasta dishes worthy of a delicacy. You cannot miss the Pappardelle sulla Lepre, very typical from the hunting season. The secret is to marinate the hare into pieces and cook it with Chianti wine. The result is a delicious thick sauce enriched by the hare pulp. It is a strong and very nutritious dish.