Martelli spaghetti, garlic, oil and chilli pepper with king crab
Our journey continues and takes us to Naples, the city where spaghetti was born. The recipe garlic, oil and chilli, a timeless classic, appears for the first time in the treatise on Cucina Teorico Pratica by Ippolito Cavalcanti, published for the first time in Naples in 1837. Also called spaghetti alla Borbonica, because it is a dish of excellence to be eaten with a three-tooth fork invented by the chamberlain of King Ferdinand IV of Bourbon. It has long been one of the main dishes of our chef Nicola Laera, who today presents his own version enriched by royal crab.
Elisa, Head of service La Stüa de Michil
TONIGHT AT THE BISTROT MUSIC CLUB:
Michele Giro&Luise Lutt
An unmissable evening!