Everything about spaghetti has already been said.

 

Turning back to 1992, or rather to a copy of Venerdì di Repubblica of 1992, we find one of the first recipes of Gianfranco Vissani: spaghetti with tomato and basil.  

As simple as can be, with a little extra virgin oil and a grating of Grana Padano.

 

We’re proud of our spaghetti even though people think they’re hard to cook because they have real soul. In other words, they have an ‘interior bite’ that’s raw. It’s the old story of spaghetti that maintains an interior bite or, as romantics put it, keeps its soul.

 

Raw inside and cooked outside? Learn to love it.

 

After 7 minutes, they’re ready to be sautéed in a pan (adding cooking water as you like) or else simply served with a grating of cheese. Once your hand gets the gist of it, your palate will understand!