It all starts with a grain. Golden, precious, and capable of transforming itself in the hands of those who pass down its secrets, from generation to generation.
FOPE and Le Gemme del Vesuvio come together in a project that tells the story of the very essence of Italian identity: care, precision and a deep sense of tradition. Just like gold, wheat takes shape through knowledge and meticulous craftsmanship, transforming the purest material into an experience to be savoured.
Joining this journey is Lorenzo Cogo, who has shared FOPE’s values and philosophy for many years. With his sensitivity, he interprets the third language of this project, Italian cuisine, enriching it with his personal vision. Lorenzo Cogo’s tips for making spaghettoni the Italian way: simple steps that become a cherished ritual.
Lorenzo Cogo is one of the new generation of contemporary culinary artists. At the age of just 25, he earned his first Michelin Star, making him one of the youngest chefs in Italy to receive this recognition.
The perfect spaghettoni: a few simple steps for an intense flavour.
To create spaghettoni al pomodoro that captures the full richness of Italian cuisine, the chef recommends choosing different varieties of seasonal tomatoes. Chop the tomatoes and season them with salt, pepper, fresh basil, a lightly crushed garlic clove, and extra-virgin olive oil.
Lay out the tomatoes on an oven tray and bake at around 80°C for 5–6 hours. This way, the tomatoes will lose their watery content, concentrating their aromas, fragrances and sweetness. Next, blend the tomatoes and pass them through a conical strainer to obtain a perfectly smooth sauce.
Cook the spaghettoni in plenty of salted water, stopping cooking when the pasta is three-quarters done. Transfer the spaghettoni to the pan with the tomato sauce. The starch released by the pasta will help create a creamy texture that binds with the sauce.
Before serving, garnish with plenty of fresh basil, a drizzle of extra-virgin olive oil and a pinch of chilli to taste. Lorenzo Cogo’s personal touch is a knob of butter added at the end, which finishes the pasta and rounds off the flavour of the tomatoes.
