If you haven’t yet tasted Torvicelli alla pometina, you must rush to Torvajanica and delight yourself with this first course of modern invention, looking at the sea in this hamlet of Pomezia, an hour from Rome, a seaside resort that has developed since the 1950s.
Torvicelli are born from the double vocation, peasant and seafaring, of the Pomezia area so that in the same pasta sauce we find anchovies, pecorino and fresh tomatoes. The curious name of “torvicelli” comes from the portmanteau of the name Torvaianica and vermicelli, the well-known cut of pasta.
Ingredients for 4 people
gr. 400 filleted fresh Mediterranean anchovies
gr. 750 San Marzano Romano tomato
half a spring onion
gr. 50 Pecorino Romano dop
1 clove of garlic
1 chili pepper
basil, fennel, salt to taste
extra virgin olive oil
white wine to taste