TRANSUMANCE
- AROMATIC HERB PESTO
- Sprigs of marjoram
- Sprigs of thyme
- Sprigs of oregano
- Mint leaves
- Basil leaves
- Sprig of savory
- Sprigs of lemon thyme
- Lemon juice, to taste
- Toasted pine nuts
- Teaspoon anchovy and garlic sauce
- Tablespoons Taggiasco EVO oil
- PECORINO AND PARMESAN BROTH
- Water
- Aged Brigasca pecorino cheese (alternatively, Sardinian fiocco cheese)
- 36-month aged Parmigiano
- Reggiano cheese
- Rice starch
- PASTA
- Barilla Al Bronzo Mezzi Rigatoni
- Madagascar wild pepper, to taste
- Garum or anchovy sauce, to taste
Mezzi Rigatoni
CHEF'S NOTE
Giuseppe Auricchio - Machettö
“This dish traces the autumn and spring migration of sheep from the plains to the mountains and vice versa. The Ligurian flavour of the aromatic herb pesto, the hay-smoked pasta and a broth made from Brigasca pecorino cheese are an ode to this land and to those who safeguard it.”