Procedure:

Boil water for pasta, at th e same time put in a high pan fresh tomatoes cut into cubes, olive oil, salt, red pepper, garlic. With a wooden ladle begin to crush tomatoes and garlic while the flame is lively. Once the tomatoes have melted into sauce, turn off the flame. Cook spelt penne "LaMorella" in boiling salted water for 5 minutes, then remove them from the pot and put them in the pan of sauce. Add Parmigiano Reggiano and whisk for 3 minutes. Add the basil leaves, mix and leave covered with a lid for another minute to fire off. Pour into a serving dish and garnish with fresh basil.

Ingredients:

320 gr. Spelt penne "LaMorella"
6 fresh zucchini 
chilli
3 slices of ham
white wine
extra virgin olive oil "Priscum"
Parmigiano Reggiano

Procedure:

Cut 4 zucchini and whip the remaining two. Cook the zucchini in a  high pan together with the oil, salt, red pepper and ham cut into pieces. When the zucchini are almost cooked, add half a glass of white wine and turn off the flame. Cook spelt penne in boiling water for 6 minutes, then drain and pour in the zucchini pan, whisk for 2 minutes with parmesan reggiano and leave with the lid closed for one minute to fire off. Serve in a dish.

Ingredients:

320 gr. Spelt strozzapreti "LaMorella"
3 black truffles medium-sized
1 clove of garlic
extra virgin olive oil "Priscum"
Parmigiano Reggiano

Procedure:

In a high pan, soft fry in oil the garlic, a little of grated truffle and salt and turn off the flame after a minute. Cook the  spelt strozzapreti in boiling salted water for 3 minutes, then pour in the pan, add the remaining grated truffles and parmesan cheese and whisk for 3 minutes. Leave the lid closed to fire off for another minute and then serve.

Ingredients:

300 gr. “Senatore Cappelli” stracci "LaMorella"
Half small onion
Extra virgin olive oil "Priscum"
2 tablespoons of creamy fresh cheese
4 slices of smoked salmon
chilli

Procedure:

In a high pan put the cut salmon into pieces, onion, oil. Once the salmon has been bleached, add the cheese and some hot water, until you reach a creamy consistency. Boil the “stracci” in salted water for 10 minutes, then put them into the pan and whisk with salmon for a minute. Then turn off the heat and whisk for another minute. Wait until the dough is cold for a minute, then serve garnished with some of chopped parsley.

Ingredients:

300 gr. “Senatore Cappelli” stracci "LaMorella"
400 gr. ground veal (ground muscle 2 times)
1 large pork sausage
½ kg peeled tomatoes and 40 ml of tomato past
½ onion
1 large stalk of celery
1 large carrot
salt
white wine
chilli
extra virgin olive oil "Priscum"
Parmigiano Reggiano

Procedure:

In a high pan fry the onion with oil, salt, the carrot cut into cubes, chopped celery and red pepper for about 2 minutes, add the ground veal and the crumbled sausage and mix until the meat is cooked. Add half a glass of white wine, then add the peeled and passed tomatoes; close with a lid and let it boil for one hour and a half, until the sauce is not thickened. Put the “stracci” in salted boiling water for 8 minutes and put the sauce in a large high pan, then put the “stracci” in the sauce pan and mix with parmesan cheese for 2 minutes Leave standing to fire off for a minute, then put it into the dish.

Ingredients:

280 gr. of  “Senatore Cappelli” spaghettoni "LaMorella"
Extra virgin olive oil "Priscum"
1.5 kg true clams 
chilli, garlic
white wine
parsley

Procedure:

Put the clams in a cold water bath for 1 hour. Then put them in a large frying pan in order to be opened. Once opened, filter their liquid and checking that there is no more sand, and leave the shell only on the clams needed for decoration. In a high pan, pour the oil, chilli, garlic pieces, the liquid of clams and clams and cook quickly; add a half a glass of white wine for a minute. In another pan, boil no salted water. Put the raw spaghettoni directly into the clams sauce and immediately add the boiling water to cover them up: let go for 10 minutes at medium heat with the lid closed. After 10 minutes, start to mix the spaghettoni with thwe sauce, making sure to add other water if necessary. Proceed as for another 10 minutes, after which turn off the flame, add the chopped parsley and other oil. Put in the dishes with whole clams.

Ingredients:

320/350 gr. of “Senatore Cappelli” Spaghettoni "LaMorella"  (cooking pasta: 20 min)
2 alive lobsters (500/700gr. Approx.)
3 cloves of garlic
1-2 sparkling white wine glasses
parsley 
salt 
chilli
extra virgin olive oil "Priscum"

Procedure:

Put the two alive lobsters in boiling salted water. After about 10/12 minutes, turn off the flame, drain the lobsters and make them cool. By using special instruments, clean the lobsters, leaving intact only their feet.
Put the  lobsters’ pulp and their feet in a large frying pan, add the garlic, chilli peppers, oil and put on a high flame. After 1 min. add the wine and let it go for another 5 minutes, then turn off the flame, making sure that the sauce remains liquid, let stand at least 3 hours.
Take some of cooking water of the lobsters and bring it to boil, heat the lobsters sauce and put the raw Spaghettoni "LaMorella", adding just 2-3 ladles of boiling water.
Cover with a lid and let go a flame average for 10min, after which discover the frying pan, add another water if necessary, and began to mix gently, like a risotto.
Continue for another 10 minutes until the sauce have reached a creamy consistency.
Put pasta in the dishes, add fresh parsley and the lobsters’feet for decoration.