Pasta and Rice

In this delicious recipe, chefs Giorgio and Rodrigo of Longino & Cardenal show us how to prepare pasta with fresh red tuna and dehydrated capers quickly and easily. The pasta, enriched by the intense flavor of the red tuna and the crunchiness of the capers, comes together in a perfect combination of flavors.

In this video you will discover the real original recipe for cacio e pepe

An ideal first course for Christmas Eve: linguine with langoustines! In this recipe we will explain how to perfectly make a pasta with fish and give some tips on how to properly clean langoustines. A delicious recipe to make Christmas Eve even more magical.

Chef Giorgio Guglielmetti together with Rodrigo teach us the classic recipe for cream and salmon pasta... with gourmet ingredients, of course!

What is one summer first course that you just can't give up?A tasty spaghetti with roe! In this version, chef Giorgio Guglielmetti shows how to make a very simple recipe extremely tasty.

An aphrodisiac first course for a special dinner for two? Here is Longino's proposal: saffron risotto and Spanish almonds of the highest quality. Saffron and almond risotto is a delicious choice for a romantic dinner during Valentine's Day. The deep yellow of the saffron gives the dish a refined elegance, while the almonds add a crunchy note and a slightly sweet flavor. The risotto itself is creamy and velvety, perfect for spoiling your loved one's palate. This dish is not only tasty but also easy to prepare, making it an ideal choice for a romantic evening spent in the kitchen.How to make SAFFRON RISOTTOLevel: EasyTime: 20 minutesServes: 4 peopleIngredients for 4 people Carnaroli Rice 320 g Saffron Pistils 0,5 g Parmigiano Reggiano 60 g Butter 60 g Spanish Almonds 40 g Salt Method Toast the rice in a saucepan Deglaze with white wine Cook the rice in the vegetable broth Place 0.5 g of saffron in infusion Coarsely chop the almonds Two minutes from the end of cooking time, add saffron Add butter and parmesan cheese and whisk strongly Plate by adding the almonds Buy products from the recipe Raw Milk Butter Add To Cart Saffron Pistils Add To Cart San Massimo Carnaroli Rice 1 kg Add To Cart Mountain Parmigiano Reggiano - 28-30 months Add To Cart Cornish Sea Salt Flakes Add To Cart Peeled Marcona Almonds Add To Cart Add the ingredients to the cart

Our chef Giorgio Guglielmetti has come up with a very simple pasta course that will amaze your guests at the table! Pasta with black garlic, Sicilian red shrimp and burrata cream is an extraordinary dish that will delight your senses and leave you speechless. Imagine linguine cooked to perfection, wrapped in a velvety black garlic cream, accompanied by red shrimp from Sicily and enriched with a soft and creamy burrata cheese. This combination of flavors and textures will take you on an amazing taste journey.Level: EasyTime: 15 minutesServes: 4 peopleHow to make PASTA WITH BLACK GARLIC, RED SHRIMP AND BURRATAIngredients for 4 people Linguine 360 g Black garlic cream 80 g Burrata 60 g Shelled Red Prawns 200 g Salt EVO oil Black pepper Method Cook linguine half the time in plenty of salted water Put some black garlic cream in a pan with the cooking water Cook the pasta in the black garlic cream and cooking water Using a blender, blend the burrata stracciatella to a smooth, homogeneous cream Season the raw shrimp with oil, salt and wild pepper Once the cooking process is complete, go ahead with the serving. Buy products from the recipe Italian Black Garlic Cream Add To Cart Linguine Pasta Add To Cart Shelled Sicilian Red Prawns Add To Cart Extra Virgin Olive Oil "Frantoio" 500ml Add To Cart Cornish Sea Salt Flakes Add To Cart Burrata without head (Puglia - Italy) Add To Cart Add the ingredients to the cart

A classic of Roman cuisine: carbonara. A much-loved first course, but also much discussed by supporters of the original carbonara recipe. How to prepare the perfect carbonara? A few simple steps, but absolute quality ingredients! Giorgio Guglielmetti, company chef at Longino & Cardenal, and his right-hand man Rodrigo show us the technique for the perfect pasta carbonara recipe, the most iconic and copied Italian pasta abroad! Guanciale, pecorino romano, eggs, and wild pepper are the key ingredients for preparing pasta carbonara to perfection, which will amaze your guests with simplicity, but also with great sophistication.How to make CARBONARA pastaLevel: EasyTime: 15 minutesServes: 4 peopleIngredients for 4 people Spaghetti 320 g Egg yolk 3 Pecorino romano 80 g Guanciale 250 g Black pepper Method Cut the guanciale Cook the pasta in boiling salted water Add egg yolks, parmesan and pecorino cheese to a bowl and mix with a whisk Place the bowl in a water bath and whip up a savory eggnog Brown the guanciale in a frying pan Add the fat from the guanciale into the egg and pecorino mixture Drain the pasta and finish cooking it in the pan with the guanciale Combine the spaghetti in the bowl with the egg and mix Buy products from the recipe Spaghetti Pasta Add To Cart Pecorino Romano PDO “Cappato Nero” Sheep Milk Cheese Add To Cart Tuscan Guanciale (Pork Cheek) Add To Cart Mountain Parmigiano Reggiano - 28-30 months Add To Cart Add the ingredients to the cart