A top-down view of a plate of pasta with vegetables and nuts, served with bread, olives, and red wine on a marble table.

A Dish That Tastes of Sunshine

Eolian

We wanted a dish that tells who we are, the land we come from, and the sun that nourishes it. To do this, we started with flavors we know well: we combined them, crushed them, blended them until we created a sauce that tastes of the Mediterranean. Then we toss in a spaghetti made from ancient grains, add a ladle of sautéed vegetables and a sprinkle of chopped almonds to complete.

A person enjoys a plate of pasta with vegetables and nuts, accompanied by a glass of red wine.

A close-up shot captures a fork lifting a portion of vibrant, sauce-coated spaghetti from a plate at a restaurant.

We wanted a dish that tells who we are, the land we come from, and the sun that nourishes it. To do this, we started with flavors we know well: we combined them, crushed them, blended them until we created a sauce that tastes of the Mediterranean. Then we toss in a spaghetti made from ancient grains, add a ladle of sautéed vegetables and a sprinkle of chopped almonds to complete.

The Ingredients

Spaghetti

Stone-ground spaghetti from ancient Sicilian grains: slender golden threads that tell the story of tradition. Their elastic texture and rough surface bring them to life with every forkful, with a bold, timeless character.

Spicy Mediterranean Pesto with Capers, Basil and Grana Padano DOP

What happens when we combine Italian tomatoes, almonds, Grana Padano DOP, Genovese DOP basil, capers, rosemary, Taggiasca olives, garlic and chili pepper? A true explosion of Mediterranean flavors!

Sautéed vegetables

Zucchini, carrots, eggplants and red bell pepper, sautéed together and seasoned with extra-virgin olive oil (EVO), garlic, salt and ground black pepper. Versatile and tasty, they add freshness and color to your pasta, delivering a riot of flavors in every bite.