Spaghetti with ‘Pomodorini DOP del Piennolo’, Roman Pecorino cheese and beef stew

Spaghetti con pomodorini del piennolo d.o.p, pecorino romano e stracotto di manzo


320 grams of hard wheat spaghetti pasta
160 grams of ‘Pomodorini DOP del Piennolo del Vesuvio’.
100 grams of Roman Pecorino cheese
100 grams of beef stew
4 basil leaves
Salt, pepper, oil
Clove of garlic


  1. In a pan, fry garlic, oil and tomatoes
  2. cook the spaghetti in plenty of salted water and drain it to the dough
  3. mix everything with the tomato DOP sauce and place the pasta on the Pecorino cheese fondue and beef stew
  4. Decorate with basil

Agricultural company Ferrara


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Some curiosity on ‘Pomodorini DOP del Piennolo’ from the Vesuvius


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Products made with ‘Pomodorini del Piennolo’ and ‘Pomodori Campani’


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