We created a ready dressing with French butter and Cantabrian anchovies. The mix of butter’s sweetness and the intense bitterness of the preserved fish makes this dish extraordinary in its absolute simplicity. An excellent durum wheat pasta from Abruzzo, traditionally drawn through bronze and dried slowly, at natural temperature. The anchovy fillets, added on top of each portion of spaghetti, are first-choice fillets fished and processed in the Basque Country.
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Art direction and design: MIRAGE