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December: a special pasta recipe for the festive season

Calamarata pasta with smoked pancetta, broccoli and pecorino cheese spread

December is the time of year when winter really kicks in. The air is crisp, and the natural urge to spend more time in the comfort of your home with friends and family is ever present.
We all know it can only mean one thing; the festive season is here…and so is the festive food!

If you love cooking and experimenting with new and traditional recipes, this is the time to visit the kitchen. Christmas cakes and gingerbread find their way to the top of our list, but this year we have something new for you to entertain your guests.
This season we suggest adding our hearty pasta recipe to your menu. It’s easy and quick to make and with its creamy and slightly chilly notes, it will delight every palate!


Organic calamarata pasta: calamarata pasta originated in Naples and named by its resemblance to calamari “rings”. We prefer the Calamarata shape for big occasions, such as the festivities. Our organic Sardinian pasta is produced following the ancient traditional process to give the pasta excellent porosity and texture.
Smoked pancetta: our smoked pancetta is produced following the close circle process, by respecting natural cycles, to guarantee the best cured meat quality. Smoked pancetta is cured using salt and pepper for a sweet, spicy flavour. It’s the perfect ingredient to add that warm flavour to all your recipes.
Pecorino cheese spread: our special cheese spread is made with a mix of cheeses with the highest quality nutrients: pecorino and ricotta. The spread has a soft and slightly spicy taste, and it’s perfect for making all your hot dishes creamy and rich in flavour.
Other essential ingredients for the organic calamarata pasta are Gran Goceano pecorino cheese, extra virgin olive oil and broccoli.


Time: 15 minutes
Guests: 6
1. Wash and cut the broccoli and put them in a large pot full of water
2. Bring the water to boil, add two handfuls of salt and pour 500g of organic calamarata pasta and cook together with the broccoli
3. Cut the smoked pancetta in cubes and let it cook in a pan for about 10 minutes
4. Add a few spoons of pecorino cheese spread to the pancetta cubes and mix
5. Take a small cup of salted water from the pot and add it to the pan to make the sauce creamy
6. After 12 minutes drain the calamarata pasta and the broccoli, add everything to the sauce and stir for 5 minutes
7. Serve on a plate, grate some Gran Goceano pecorino cheese on top and add a bit of extra virgin olive oil at the end
The organic calamarata pasta with smoked pancetta and pecorino cheese spread is very simple, but the result is terrific.
Try our December recipe over the holidays and let us know if you left your guests amazed by such a unique dish.
Happy holidays everyone from all of us!