{"id":11421,"date":"2025-06-25T08:00:33","date_gmt":"2025-06-25T06:00:33","guid":{"rendered":"https:\/\/www.prosecco.wine\/?p=11421"},"modified":"2025-06-20T11:38:06","modified_gmt":"2025-06-20T09:38:06","slug":"pasquale-e-gaetano-torrente","status":"publish","type":"post","link":"https:\/\/www.prosecco.wine\/en\/pasquale-e-gaetano-torrente\/","title":{"rendered":"Pasquale and Gaetano Torrente: The Soul of Cetara on a Plate, the Freshness of Prosecco in a Sip"},"content":{"rendered":"

The collaboration between the Vinibuoni d\u2019Italia<\/em> Guide and the Consorzio Prosecco DOC<\/em> introduces us to chefs and dishes that showcase the best of Italy\u2019s culinary heritage. And when it comes to maritime tradition and Mediterranean identity, Cetara is an essential stop.<\/h2>\n

Here we find the Torrente family, with Pasquale and his son Gaetano preserving and reinterpreting the legacy of the \u201cAl Convento\u201d restaurant, now transformed into \u201cCasa Torrente.\u201d Their cuisine celebrates the sea of the Amalfi Coast, with a deep respect for raw ingredients and preparations rooted in centuries of history.<\/p>\n

The Recipe:<\/strong>
\nSpaghetti with Traditional Anchovy Drizzle from Cetara<\/strong>
\nAl Convento \u2013 CETARA (SA)<\/em><\/p>\n

Ingredients:<\/strong>
\n400 g spaghetti \u2013 1 garlic clove \u2013 extra virgin olive oil \u2013 parsley \u2013 traditional Colatura di alici<\/em> from Cetara<\/p>\n

\"\"<\/p>\n

This dish is almost a culinary manifesto. Just a few ingredients \u2014 spaghetti, extra virgin olive oil, garlic, and anchovy drizzle \u2014 create an explosion of flavor. The colatura<\/em>, an iconic product of the village, is measured with care to enhance rather than overpower the sweetness of the pasta and the aroma of the oil.<\/p>\n

It\u2019s a preparation that thrives on balance and restraint, where marine salinity meets the delicacy of tradition. A seemingly simple cuisine that actually requires deep knowledge and respect for each element.<\/p>\n

Preparation:<\/strong>
\nIn a pan or large bowl, combine garlic, olive oil, and one teaspoon of traditional Colatura di alici di Cetara<\/em> per person. Add a ladle of pasta water \u2014 from a pot of unsalted water brought to a boil. Stir the mixture clockwise until the ingredients are well emulsified.
\nCook the pasta in unsalted water, drain it al dente, and toss it with the sauce off the heat. Taste and, if needed, add a few more drops of anchovy drizzle to reach the desired level of salinity according to personal taste.<\/p>\n

Pairing:<\/strong> Prosecco DOC Brut<\/em><\/p>\n

To complement the savory intensity of the anchovy drizzle and the natural sweetness of the pasta, Alessandro Scorsone recommends a Prosecco DOC Brut. Its freshness and fine bubbles are ideal for cleansing the palate and enhancing the pleasure of each new bite.<\/p>\n

A wine that elevates the sea on the plate without overshadowing it \u2014 Prosecco becomes a valuable ally of the most authentic regional cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"

The collaboration between the Vinibuoni d\u2019Italia Guide and the Consorzio Prosecco DOC introduces us to chefs and dishes that showcase the best of Italy\u2019s culinary heritage. And when it comes to maritime tradition and Mediterranean identity, Cetara is an essential stop. Here we find the Torrente family, with Pasquale and his son Gaetano preserving and […]<\/p>\n","protected":false},"author":8,"featured_media":11419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,62],"tags":[],"class_list":["post-11421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-dal-territorio-en","category-storie-di-prosecco-en"],"acf":[],"yoast_head":"\nPasquale and Gaetano Torrente: The Soul of Cetara on a Plate, the Freshness of Prosecco in a Sip | Consorzio Tutela Prosecco DOC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.prosecco.wine\/pasquale-e-gaetano-torrente\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasquale and Gaetano Torrente: The Soul of Cetara on a Plate, the Freshness of Prosecco in a Sip | Consorzio Tutela Prosecco DOC\" \/>\n<meta property=\"og:description\" content=\"The collaboration between the Vinibuoni d\u2019Italia Guide and the Consorzio Prosecco DOC introduces us to chefs and dishes that showcase the best of Italy\u2019s culinary heritage. 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