Spaghetti with Parmesan fondue, crispy breadcrumbs with Taggiasca olives and Saporoso Oro

Discover our exclusive recipe, created by I.F.S.E. Chefs.

In this exclusive recipe created for Acetaia Malpighi by I.F.S.E. chefs, our Saporoso in the "Gold" version creates a true delicacy for the papacy, which can be enjoyed by anyone. It can be easily prepared with a few simple and delicious ingredients: Spaghetti with Parmesan fondue and crispy breadcrumbs with Taggiasca olives.

Ingredients for 4 people:

280g spaghetti

100g cooking cream

100g parmigiano reggiano

• 60g breadcrumbs

• 20g Taggiasca olives

• Extra virgin olive oil to taste

• Saporoso Oro to taste

In a small saucepan, heat the cream. When it reaches about 80°C, turn off the heat and add all the grated Parmesan cheese. Blend with a blender until creamy. Keep warm.
In a pan, preferably non-stick, brown the breadcrumbs with a drizzle of extra virgin olive oil over low heat and the finely chopped olives. Cook gently until golden brown and translucent. Evenly toasted.
Cook the spaghetti in plenty of salted water until al dente, drain it in the Parmesan fondue, and cook for about 1-2 minutes.
Place the spaghetti on a plate, sprinkle with toasted bread, and season to taste with Saporoso Oro.