That wasn’t easy because yields of Senatore Cappelli are limited and every November we need to replant the seeds for the next year’s crop. But gradually, year after year, we’ve added new types: in 1998 pennette, in 1999 spaghetti chitarra and then trenette.

 

We decided on the large, fleshy form of trenette admired by chefs of renown along the Italian coasts and islands. In Genoa, at the Ristorante Torre dei Greci, chef Silvano Gambetta makes a creatively revised version of pesto that is loudly acclaimed.

 

 

Cooking Time 7/8 min.

Weight  500g