Less than two weeks to the beginning of the True Italian Pasta Week! Are you ready to taste the best pasta around Berlin?
From the 22nd to the 28th of November, each participating restaurant will present two original recipes of the typical Italian cuisine, offering a genuine mix of tasty and interesting ingredients, from the traditional tomato to the mushrooms and the basil, up to a particular salted ricotta from Sardinia and the black truffle from Umbria region.
Read more about the event here or go on discovering the specialties!
Sardinian gnocchetti in lamb ragout at Gremia
For example, Gremia restaurant in Kreuzberg presents a unique dish of sardinian gnocchetti in lamb ragout with raisins, toasted almonds, salted ricotta and rosemary topping. The second recipe also has a special topping with buffalo stracciatella and gorgonzola cheese, paired to linguine with radicchio and walnut pesto.
Fresh orecchiette with aubergine ragout at Cargo Gastronomia
For Orecchiette lovers, fresh orecchiette with aubergine ragout, salty ricotta, sardines and mint are waiting for you at Cargo Gastronomia in Friedrichshain. The restaurant also offers the choice with a second dish of orecchiette with fennel sausage, celeriac cream, artisan tarallo crumble and black olives and sun-dried tomatoes powder.
Fresh orecchiette with aubergine ragout, salty ricotta, sardines and mint at Cargo Gastronomia
Terra presents: The Spelt Spaghetto and The Wild Orecchiette
Terra restaurant in Kreuzberg presents a variation of traditional spaghetti: the Spelt Spaghetto (spelt flour) with goat cheese, pumpkin, mint and pink pepper (also vegan). Do not forget to taste, as well, the Wild Orecchiette, an interesting recipe with wild boar sausage, romanesco broccoli, sun dried tomatoes and pecorino.
Caserecce with prawns and grapefruit zest at Trattoria Rossi
Have you ever tasted prawns with grapefruit zest? Trattoria Rossi in Charlottenburg offers this interesting combination with Caserecce pasta and basil pesto. Not only that, but the event menu also presents a second dish of hand-cut organic tagliatelle with Umbrian black truffle, chestnut butter and Parmigiano Reggiano.
These are just some of the recipes you will find during the True Italian Pasta Week event. Do not miss it!