Spaghettone alle Acciughe di Cetara e Bianchetto



  • 200 g of “spaghettoni” gluten free
  • 6 anchovies
  • 50 g melted butter
  • 30 g of cheese of fossa?
  • Truffle BIANCHETTO (just enough)
  • Oil Poldo (just enough)
  • Salt


First of all you have to put the pot on to cook this dish, bring the boil and salt.

So you have to immerse spaghetti in the water and cook them for 8 minutes , so you have to drain the pasta saving a part of water . At this point you put the pot on with the butter, some hot water and the spaghettoni, going on to cook for other 3 minutes. The last step is to grate chees of fossa, add the anchovies , and the truffle. You have to homogenize and plate in the centre of the dish. In the end you may grate the fresh raw truffle and a little bit of oil.

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Katerina Monroe
Katerina Monroe

@katerinamMore Posts by Katerina

Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!