Arrabbiata is another hugely popular Lazio pasta recipe. To reconstruct its history and evolutions we have met two historic chefs of Castel Sant'Angelo, Alberto Tomasetti and Francesco Gregori, the same professionals who have been carrying out for years the spicy Penne all'Arrabbiata Festival di Ponte Alto. After the rustic and original version of the Lazio hinterland, we have moved to the heart of Rome, a stone's throw from the Pantheon, in the Idylio restaurant by chef Francesco Apreda. The "sunny" version of the Michelin chef, without distorting the ingredients, will make us look (and taste) this Italian classic with new eyes.

In collaboration with Monograno Felicetti
Find out more https://www.monogranofelicetti.it/it/...

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