Penne, along with spaghetti, are the most admired form of pasta everywhere on earth. So we couldn’t have done without them in our farro line. Above all, because our farro pasta is for gourmets, and our gourmet friends couldn’t do without the most attractive format of all.
A young chef in Fermo, a town in the province of Macerata in the Marche, impressed us with a simple but convincing recipe: peas and fava beans with guanciale (hog’s jowl bacon) and sharply favored pecorino di fossa cheese. His name is Marco and he now works at the Restaurant Wine Bar Breakfast. I’m keeping an eye on him.
 |
Cooking Time
7/8 min. |
Weight
500g |
 |
