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Traditional Spaghettoni from Gragnano, Cantabrian Anchovies, Raspberry Powder, Fried Bread Crumble

Ingredients for 2 people:

160 g spaghettoni Vicidomini
20 g Cantabrian anchovies
1 garlic clove
50 g stale bread
50 g raspberries

Method for 1 person

Take some stale bread, preferably from “00” flour and chop it.  Sauté with garlic-infused oil and salt until it’s browned. Blend and sieve with a Chinois the raspberries, put them on a baking mat and let them dry at 40°. Blend again. Boil the spaghettoni in salted water. Melt some Cantabrian anchovies in a pan with water and some garlic-infused oil. Finish cooking the spaghetti in the pan.


Make a nest with the spaghettoni, place the garlic bread crumble on top, one anchovy fillet and cover with the raspberry powder.

Traditional Spaghettoni from Gragnano