Chef inspiration
Fettuccine con Puntarelle alla Romana
In this special, anchovies, pecorino, burrata, and garlic create saline intensity, concentrated umami, and a savory, gently tangy cheese note.
The story
About the dish
At the heart of Fettuccine con Puntarelle alla Romana are anchovies, pecorino, burrata, and garlic. The profile moves from saline intensity and concentrated umami in anchovies, through a savory, gently tangy cheese note in pecorino, to soft, fresh dairy richness in burrata.
It carries a Lazian and Roman cue toward a direct, convivial food culture known for pastoral cheeses, vegetables, offal and deeply rooted pasta traditions. On the plate, anchovies translate that context into saline intensity and concentrated umami in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.