Always ‘roped’ in spaghetti with graviera cheese

Many questions perplex a chef when she’s about to prepare a pasta dish with beloved spaghetti. What sauce to make – red, cream, pesto, with fresh tomatoes, with or without tomato paste, the size of the spaghetti, 6, 7, or 9?

Pasta lovers will surely agree that the dilemmas that take over the chef are a reflection of his love of pasta: the greater the love, the greater the dilemmas. It’s difficult to explain the sensations one feels, as they stand in front of the kitchen cupboards, wondering how it is possible to want all these different sauces at the same time.

Do you relate to this? Do you feel inextricably tied to delicious spaghetti? It is only natural, since spaghetti has a long history, going back to the 12th century. Etymologically, the root of the word is spago, which means thin string in Italian.

Some prefer them al dente, meaning not too heavily boiled, others wrap them around their fork assisted by a spoon, while others boil it a little bit more – it is common knowledge that spaghetti is the number one choice for college students, bachelors, housewives and all pasta lovers, who want a quick and rich in taste and presentation meal. The cherry on top of the sundae is actually the grated cheese on top of the spaghetti, that is sprinkled all over the plate, almost in slow motion, like a Hollywood movie, freeing us, like the first snowflakes of the winter.

Our ode to spaghetti will find a natural conclusion in our recipes – from theory to practice! We have spaghetti for breakfast (in the form of an omellete, yes, it exists), whole wheat, with mussels, for the scent of the sea, with butter and cream from Elias Mamalakis.

And don’t forget, while the water is boiling, we pour some olive oil, butter or margarine into the pot so that the spaghetti does not stick!

Here are our recipes, where you can use any of our favorite yellow cheese graviera products (Sweet, Mature, Long Maturation)

Bon appetit!

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