Maccarun’ a ferrett cu’ diavulicchiu

While the ferretti (traditional fresh pasta of the Lucania) boil, fry over low heat the breadcrumb and the garlic together with the chopped lard and the chili pepper “diavolicchio”. Add the minced parsley, then pour the mixture over the pasta, and add the grated pecorino cheese. For the most handy ones, the “ferretti” are obtained […]


Carbonara spaghetti with Levoni smoked Guanciale

Put a pot filled with water on the stove, and when it boils salt it lightly, because the dressing is already really sapid on its own since it is made with Guanciale and pecorino. In the meantime, cut the Guanciale in dices or stripes, put it in a non-stick pan and, without adding oil, let […]


Spelt soup with bacon “Pancetta Tesa Levoni”

Keep the spelt in the water for at least 6 hours. In the meanwhile, fry over low heat oil and bacon, the minced celery, carrot and onions; add the tomatoes without their skin and seeds. Add the water and cook for at least one hour, until the broth will be reduced at one half. Whisk […]


Pappardelle with the duck and Parma Dop Don Romeo Levoni raw ham

Pluck and empty the duck, burn it a bit to singe the small feathers, cut it into regular pieces leaving aside the liver, wash them thoroughly and dry. Wash the tomatoes, open them and remove the seeds. Put in a saucepan the sliced carrot, onion, celery, parsley, sage, basil and the ham. Pour some oil […]


Risotto with fava beans and Pancetta Coppata Sgrassata Levoni

Prepare the vegetable broth and shell the fava beans. In a saucepan pour the oil, the minced onion, and let it cook for some minutes. Add the fava beans and a ladle of broth. Cover and cook for 10 minutes. Take 1/3 of the fava beans, put them in a bowl and whisk until you […]


Castelmagno Gnocchi with Lardo Pancettato Bianco Levoni

Work out the ingredients for the gnocchi, then lay down the dough until you obtain a thickness of 3 mm, shape 16 alike disks and put in the middle of each one of them some Montemagno. Close the gnocchi. Cut the lardo pancettato into thin slices. In a small pan pour a teaspoon of oil, […]


Bigoli with radicchio and Salamella Mantovana Levoni

Mix the flours, put salt and water and start working out the dough, add the eggs and oil, until you obtain a thick mixture. Cut the bigoli off the desired length and let them dry on the specific surface, well far-between one another. For the sauce, crumble the small sausages with the hands and fry […]