Today is the date of the World Pasta Day, a special day for all the Made in Italy food lovers, but above all for our Italian pasta suppliers as Pastificio dei Campi, Pastificio Caponi, Pasta Bossolasco, Pasta Mancini, Pasta Benedetto Cavalieri, La Campofilone, Adamo Bio, Azienda Agricola la Fastuchera and many others. What groups in with these pasta producers are the selection of high quality raw materials, the maintenance of craft processes and the care for the details. These can be less profitable choices, that implies extra work, but they’re what let us taste such high level products. In this day our wishes and congratulations go out to these pasta makers, true ambassador of Italian taste and culture.

In Italy there are many pasta producers, but Pasta Bossolasco distinguish itself from almost all the others. The company its unicity resides in the forward looking choice of starting from the cultivation of own wheat, and following the entire process until the packaging. This allows the producer to not only to realize an high quality pasta, selecting the most adapt and genuine qualities of wheat, but also a total transparency towards the customers, making them aware of the product they’re buying. Today we’re giving you a simple, classic recipe appreciated for its taste all around the world: the spaghetti with clams. Ingredients: Spaghetti - Pasta Bossolasco, clams, white wine, Organic extra virgin olive oil - Adamo, Red Garlic from Nubia, parsley, Coarse sea salt of Trapani Clean the clams putting them in a bowl full of water for almost an hour. In a large pan put a garlic clove and a drizzle of EVO oil, stir fry, and add the clams, a while later add 1\4 glass of white and make the alcoholic part evaporate. As soon as the clams will open turn down the gas and shell them (leave some in their shells for esthetic if you want to). Cook the spaghetti in boiling salted water for 2 minutes less than it is written on the box. Finish the cooking of the spaghetti in the pan used before with the water released by the clams, in the end add the chopped parsley and amalgamate for the last time.

The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.