Chef inspiration
Fettuccine con Puntarelle alla Romana
This preparation centers on anchovies, and the result carries saline intensity and concentrated umami.
The story
About the dish
In Davanti’s archive, this preparation is documented with anchovies, pecorino, burrata, and garlic; first comes saline intensity and concentrated umami, followed by a savory, gently tangy cheese note; another flavor cue is soft, fresh dairy richness.
Fettuccine con Puntarelle alla Romana uses a Lazian and Roman regional reference to evoke a direct, convivial food culture known for pastoral cheeses, vegetables, offal and deeply rooted pasta traditions.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.