It will instead be open on Friday, April 24, 2026 from 2:00 PM to 6:00 PM.

L'articolo Avviso di servizio proviene da La Badiola.

It is the method used for Champagne, Franciacorta, Trentodoc and for high-end productions that place elegance, complexity and ageing potential at the center.

What is the Metodo Classico?

The Metodo Classico involves a second fermentation directly in the bottle. One decision that changes everything: timing, costs, aromas, structure and persistence.

The process includes:

• Base wine: a selected cuvée, typically made from Chardonnay, Pinot Noir, Pinot Meunier or Pinot Blanc.
• Tirage: addition of yeasts and sugars to the bottle.
• Second fermentation in bottle: this is where the bubbles are created — natural, fine and delicate.
• Ageing on the lees: the yeasts remain in the bottle for a minimum of 18 months, often much longer, releasing complex aromas and depth.
• Remuage: gradual rotation and tilting of the bottles to collect the lees in the neck, clarifying the wine before disgorgement.
• Disgorgement (dégorgement): removal of the spent yeasts, often using the à la glace method.
• Dosage: addition of the liqueur d’expédition, the winery’s secret recipe, defining the final style (Brut, Extra Brut, Pas Dosé, etc.).

The result is a fine, persistent, creamy mousse accompanied by deep aromas of:

• bread crust
• yeast
• pastry
• hazelnut
• buttery and vanilla notes (depending on the grape variety)

The structure allows the sparkling wine to mature and evolve over time, like a great reserve wine.

Metodo Classico vs Charmat Method

To understand why the Metodo Classico is so special, it helps to compare it with the Charmat (or Martinotti) Method, used for example for Prosecco.

Charmat Method (Prosecco, Asti, etc.)

• Second fermentation in pressurized tanks (autoclaves).
• Faster production.
• Fresh, fruity aromas.
• Larger, less persistent bubbles.

Metodo Classico (Champagne, Franciacorta, etc.)

• Second fermentation in bottle.
• Requires years of work.
• Greater complexity and structure.
• Extremely fine, creamy and persistent bubbles.
• Strong ageing potential.

In short: Charmat is immediacy; Metodo Classico is depth.

Ventiquattronodi: the Metodo Classico of the Lucchesi Hills

Within this context stands Ventiquattronodi, the sparkling wine by La Badiola, which has chosen the Metodo Classico to create a high-profile sparkling wine.

It is the only Metodo Classico produced in the Lucchesi Hills — a distinction that enhances the territory and places it in a higher quality tier.

Key Features

• 100% Chardonnay – an elegant and internationally recognized choice. – scelta elegante e internazionale.
• 36 months on the lees – extended ageing typical of premium sparkling wines.
• Color: bright straw yellow with golden reflections.
• Perlage: fine, dense and persistent.
• Aromas: vanilla, yeast, bread crust and fragrant notes.
• Taste: fresh, savory, mineral, with an elegant and persistent finish.
• Serving temperature: 8–10 °C.
• Food pairings: perfect for refined aperitifs, risottos, fish, delicate white meats and soft cheeses.

Why choose a Metodo Classico?

It means choosing:

• a slow, artisanal production process
• greater complexity
• more elegance on the palate
• finer bubbles
• real ageing potential

And in the case of Ventiquattronodi, it also means choosing a unique expression of the Lucchese territory — a small excellence waiting to be discovered.

L'articolo Metodo Classico: tradizione, tecnica e qualità proviene da La Badiola.

Ingredients*

• 320 g Arborio or Carnaroli rice
• 500 g squid (cleaned and sliced into rings)
• 500 g shrimp (peeled and deveined)
• 300 g mussels
• 300 g clams
• 1 liter fish stock (or vegetable stock)
• 1 glass of dry white wine
• 1 onion
• 2 garlic cloves
• 2–3 tablespoons extra virgin olive oil
• 1 small bunch of fresh parsley, finely chopped
• 1 lemon (juice and zest)
• Salt, to taste
• Black pepper, to taste

Serves: 4 people

Preparation

1. Preparing the seafood:
   1. Clean the mussels and clams under running water, discarding any that are open or damaged.
   2. In a large pan, cook the mussels and clams with a drizzle of olive oil and one crushed garlic clove. Cover and cook until the shells open (about 5–7 minutes). Strain the cooking liquid and set it aside.
   3. Peel and devein the shrimp, if not already done. Slice the squid into rings.
2. Preparing the soffritto:
   1. Finely chop the onion and the remaining garlic clove.
   2. In a saucepan or large pan, heat the extra virgin olive oil over medium heat.
   3. Add the onion and garlic and sauté until the onion becomes translucent.
3. Cooking the seafood:
   1. Add the squid and cook for 5–7 minutes, until tender.
   2. Add the shrimp and cook for another 3–4 minutes, until they turn pink.
4. Preparing the risotto:
   1. Add the rice to the soffritto and stir to lightly toast it for about 2 minutes.
   2. Deglaze with the white wine and let the alcohol evaporate.
   3. Begin adding the hot fish stock, one ladle at a time, stirring frequently and adding more stock only once the previous one has been absorbed. Continue cooking for about 15–18 minutes, or until the rice is al dente and creamy.
5. Combining the seafood and finishing:
   1. When the risotto is almost ready, add the seafood (including mussels and clams) and gently stir to combine.
   2. Add the lemon juice and zest, then adjust seasoning with salt and pepper.
6. Serving:
   Serve the seafood risotto hot, garnished with freshly chopped parsley.

Enjoy!

L'articolo Risotto di mare proviene da La Badiola.

The cellar will remain closed from 27/12/25 to 06/01/26 (included).

We will reopen regularly from Wednesday 07/01/2026

Happy holidays!

L'articolo Aperture festività natalizie proviene da La Badiola.

Ingredients*

• 1 whole chicken (about 1.5 kg)
• 3–4 garlic cloves
• 2 sprigs of rosemary
• 1 sprig of thyme (optional)
• 1 lemon (optional)
• 3–4 tablespoons extra virgin olive oil
• 1 knob of butter (optional)
• 1 glass of dry white wine
• Salt, to taste
• Black pepper, to taste
• 4–5 potatoes (optional side)

Serves: 4 people

Preparation

1. Preparing the chicken:
   1. Preheat the oven to 180°C.
   2. Rinse the chicken under running water and pat it dry with kitchen paper.
   3. Season the inside of the chicken with salt and pepper, then fill it with 2 crushed garlic cloves, 1 sprig of rosemary, and half a lemon.
2. Seasoning the chicken:
   1. Mix the extra virgin olive oil with the remaining chopped rosemary, the other crushed garlic cloves, salt, and black pepper.
   2. Massage the chicken well with this mixture, making sure to cover the entire surface.
   3. If desired, tie the chicken legs with kitchen twine to help it keep its shape during cooking.
3. Preparing the side (optional):
   1. Peel the potatoes and cut them into wedges.
   2. Season them with extra virgin olive oil, salt, pepper, and a little rosemary.
   3. Arrange them in the baking tray around the chicken.
4. Cooking the chicken:
   1. Place the chicken in a baking tray.
   2. If desired, add a few small knobs of butter on top of the chicken to make it more golden and crispy.
   3. Pour the white wine into the tray.
   4. Bake in the preheated oven at 180°C for about 1 hour and 30 minutes, or until the skin is golden and crispy and the juices run clear.
   5. During cooking, baste the chicken with the cooking juices to keep it moist.
5. Resting and serving:

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the roast chicken with the potatoes and a spoonful of the cooking juices.

Enjoy!

L'articolo Pollo arrosto al vino bianco proviene da La Badiola.

Ingredients*

For the Lemon & Herb Sauce:

• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon fresh chopped parsley
• 1 tablespoon chopped chives
• Salt and pepper, to taste

For the Yogurt & Dill Sauce:

• 150 g Greek yogurt
• 1 tablespoon fresh chopped dill
• Juice of 1/2 lemon
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste

Serves: 4 people

Safety note: It is essential to use high-quality, fresh meat to ensure both safety and flavor.

Preparation

1. Preparing the fish:

Clean and cut the fish:

• Salmon and amberjack: cut into cubes or thin slices. If using a different fish, make sure it is very fresh and suitable for raw consumption.
• Prawns: blanch the prawns in salted boiling water for 1–2 minutes to cook them slightly. Immediately cool them in ice water to stop the cooking process.

2. Preparing the sauces and dressings:

Lemon & Herb Sauce:

1. In a bowl, mix the extra virgin olive oil and lemon juice.
2. Add the chopped parsley and chives.
3. Season with salt and pepper to taste.

Yogurt & Dill Sauce:

1. In a bowl, mix the Greek yogurt with the chopped dill.
2. Add the lemon juice and extra virgin olive oil.
3. Season with salt and pepper to taste.
4. Assembling the dish:
   1. Arrange the fish (salmon, amberjack, and prawns) on a serving plate or individual dishes.
   2. Drizzle with extra virgin olive oil and squeeze fresh lemon juice over the fish.
   3. Serve with the accompanying sauces and garnish with fresh herbs (such as parsley or dill).
5. Serving:

Serve the Crudité di Pesce well chilled, accompanied by crunchy bread crostini or toasted slices.

Enjoy!

L'articolo Crudité di Pesce proviene da La Badiola.

In Tuscany, where the olive oil tradition dates back centuries, some varieties have taken on a symbolic value: Frantoio, Leccino, Pendolino, and Moraiolo. These are the cultivars that La Badiola cultivates and enhances, creating an oil that embodies the true Tuscan identity.

Tuscan cultivars: a heritage of nuances

Frantoio is perhaps the most representative variety of the region. It produces an elegant oil with a medium-intense fruity flavor and notes of fresh grass and almond. Well-balanced and versatile, it is perfect for enhancing meat dishes and rustic soups.

Leccino is more delicate and rounded, with hints of green apple and sweet almond. It brings harmony and smoothness, ideal for those who appreciate a well-balanced extra virgin olive oil, perfect even for everyday use.

Pendolino stands out for its fluidity and its ability to pollinate other varieties. Its oil has a light, fragrant flavor, with a delicate aroma and a sweet finish that pairs beautifully with fish and vegetables.

Moraiolo, on the other hand, represents the bold character of the Tuscan Apennines. The oil obtained from it is intense and slightly bitter, with notes of artichoke and a hint of spiciness. It is the variety that adds depth and strength to blended oils.

The combination of these cultivars allows La Badiola to produce a complex and harmonious extra virgin olive oil, capable of expressing the essence of the land in every drop.

What “extra virgin” really means

The difference between extra virgin olive oil (EVO) and regular olive oil is not merely terminological. EVO oil is obtained exclusively through the mechanical pressing of olives, without any chemical treatment.

To be classified as extra virgin, it must have an acidity level below 0.8% and pass sensory tests that certify its aroma and purity.

Regular olive oil, on the other hand, may contain a blend of refined oils and a small percentage of virgin oil. The result is a more neutral product, often lacking the aromatic notes and antioxidant benefits of extra virgin oil.

Choosing extra virgin olive oil therefore means choosing quality, authenticity, and health — as it preserves the polyphenols, vitamins, and natural aromas of the olive.

La Badiola’s philosophy: quality over quantity

In a world where industrial production tends to standardize flavors, La Badiola remains faithful to the path of artisanal quality.
Hand harvesting, cold pressing, and careful selection of cultivars make it possible to obtain an oil with a full, balanced, and distinctive taste. An oil that aspires not only to be Tuscan, but deeply connected to the very land that gives it life.

L'articolo L’olio extravergine d’oliva: la terra Toscana e le sue cultivar uniche proviene da La Badiola.

A wine can only be defined as vegan if:

• no adjuvants of animal origin are used
• agricultural and winery practices respect the cruelty-free philosophy
• there is a Vegan certification by recognized bodies (e.g. V-Label, VeganOK, etc)

How is a vegan wine produced?

Production and winemaking take place with sustainable alternative methods:

• Clarification: natural clays (bentonite), charcoal or proteins derived from peas are used
• Vineyard fertilization: only with plant compounds or natural techniques
• No use of animal ingredients in packaging (e.g. glues or beeswax on labels)

Warning: many organic or biodynamic wines are not vegan.

Why choose vegan wines?

Choosing a vegan wine means embracing a more conscious and respectful approach towards the environment, animals and one's health. It is a choice that reflects precise values and a growing attention to the origin and production methods of what we bring to the table.

• Ethical reasons: respect for animals at every stage of production
• Environmental sustainability: lower ecological impact than traditional production
• Quality and transparency: many vegan companies certify every production step

Vegan wines are not inferior in quality compared to traditional wines. They often come from small farms, like ours, attentive to artisanal quality, terroir and sustainability.

If you are looking for certified, Italian, artisanal and high quality vegan wines, visit our selection:

L'articolo Vini Vegan: cosa sono e come si producono proviene da La Badiola.

What is organic certification for wine grapes?

The organic certification of the European Union, regulated by Regulation (EU) 2018/848, defines a set of criteria that producers must respect to obtain and maintain the "organic" mark. When speaking of grapes for winemaking, this implies:

• cultivation without pesticides or synthetic chemical fertilizers
• crop rotations and agricultural techniques that promote soil fertility
• use of resistant varieties and natural methods for pest control
• protection of biodiversity and respect for natural cycles

Only farms that strictly comply with these criteria can obtain the ICEA bio certification, one of the most authoritative bodies in Italy.

Why choose a certified organic wine?

The certification of organic grapes has a direct impact not only on the environment, but also on the final quality of the wine. A wine made from certified organic grapes:

• reflects the authentic characteristics of the terroir, without artificial alterations
• it is healthier, thanks to the absence of chemical residues
• respect the sustainable supply chain and transparent, from the vineyard to the bottle

Organic wine: does it really change the taste?

Many wonder if an organic wine tastes different than a wine made by conventional methods. The answer is: yes, and for the better, but with nuances to know.

Organic wine tends to:

• express the territory from which it comes more directly, thanks to the absence of chemical correctives that mask its aromatic profile
• offer cleaner and more natural notes, with greater freshness and vitality, especially in young wines
• evolve in the bottle with greater authenticity, keeping the characteristics of the grapes intact

In general, taste can be less standardized, but more recognizable and identity. An organic wine is not just an ethical choice, but a sensory discovery that tells the story of the vineyard, the climate and the producer's work with more sincerity.

Organic oil

The choice of organic does not only concern the vineyards: in fact, ours extra virgin olive oil is also certified organic. The olives are grown in our olive groves without the use of pesticides or chemical fertilizers, harvested at the right level of ripeness and cold pressed within a few hours.

The result is an oil that:

• preserve all the typical aromas of Tuscan cultivars, with herbaceous notes and a natural balance between bitter and spicy
• it is rich in polyphenols, natural antioxidants that contribute to well-being
• respects biodiversity and soil life cycle

For us, organic oil is an extension of the same philosophy that guides wine production: care, authenticity and respect for nature.

Badiola: a concrete commitment to organic farming

The La Badiola agricultural company has chosen organic certification as an expression of ethical and responsible agriculture. Our vineyards follow organic agronomic practices recognized by ICEA and every year we subject our plots to the controls required by the European specifications to guarantee maximum transparency.

L'articolo L’importanza della certificazione biologica proviene da La Badiola.

L'articolo Avviso di servizio proviene da La Badiola.

L'articolo Avviso di servizio proviene da La Badiola.

The Origins of Italian Wine Classifications

Italy’s wine classification system officially began in 1963 with the introduction of Law no. 930, which established the Denominazione di Origine Controllata (DOC). The goal was to protect traditional Italian wines tied to specific geographic areas and time-honored production methods.

In 1992, with Law no. 164, the Indicazione Geografica Tipica (IGT) was introduced to recognize those producers who, while not fully adhering to DOC regulations, created high-quality wines representative of their territory.

What Does DOC Mean: Denominazione di Origine Controllata

La sigla DOC sta per Denominazione di Origine Controllata. Si tratta di un riconoscimento attribuito ai vini prodotti in una determinata zona geografica e secondo precisi disciplinari di produzione.

Caratteristiche principali della DOC:

• Specific controls on production
• Delimited geographic area
• Use of specific grape varieties
• Regulated winemaking techniques
• Chemical and organoleptic analyses

A DOC wine must follow a strict set of rules, defined by its regulation, which ensures the wine’s typicity and consistent quality.

What IGT Means: Indicazione Geografica Tipica

The acronym IGT stands for Indicazione Geografica Tipica. This level of certification is more flexible than DOC and was introduced to recognize quality wines tied to a specific geographical area, but with greater production freedom.

Main characteristics of DOC:

• Defined reference geographic area
• Greater freedom in grape varieties
• Fewer restrictions on production techniques
• Good traceability and connection to the territory

IGT wines allow producers to experiment with grape types and winemaking methods not allowed under the stricter DOC or DOCG guidelines.

Main Differences Between DOC and IGT

Let’s compare the two certifications directly:

Better DOC or IGT? It Depends on What You’re Looking For

The question “Is DOC or IGT better?” has no single answer. It depends on your preferences, the kind of wine you’re looking for, and the occasion.

When to Choose a DOC wine

Choose a DOC wine if:

• You want a product tied to local tradition
• You seek consistent quality standards
• You’re interested in the typicity of a specific territory

When to Choose an IGT wine

Choose an IGT wine if:

• You want to explore innovative or unconventional wines
• You prefer international varietals or unusual blends
• You’re looking for a good quality/price ratio

Many “Supertuscans”—the famous high-end Tuscan wines born from international blends—are classified as IGT because of their creative production approach.

In conclusion, both DOC and IGT wines represent two different expressions of Italian wine excellence. Denominazione di Origine Controllata focuses on tradition and strict territorial standards, while Indicazione Geografica Tipica offers more space for producers’ creativity.

How to Choose Between DOC and IGT

Here are some criteria to keep in mind:

• Occasion: for formal events or gifts, DOC is often the better choice
• Budget: IGT wines can offer pleasant surprises at more accessible prices
• Curiosity: if you love to experiment, IGT wines are perfect
• Tradition: if you want an authentic and historical flavor, choose DOC

Both designations offer excellent wines. The important thing is to be guided by your own taste.

L'articolo DOC o IGT: quali sono le differenze e quale scegliere proviene da La Badiola.

Ingredients*

• 300 g of beef (preferably tenderloin or sirloin), finely chopped by hand
• 1 cucchiaio di capperi, tritati
• 1 tablespoon of red onion, finely chopped
• 2–3 tablespoons of pickled gherkins, chopped
• 1–2 tablespoons of Dijon mustard
• 1 tablespoon of Worcestershire sauce
• 1–2 tablespoons of extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• A pinch of paprika (optional)

Serves: 4 people

Safety note: It is essential to use high-quality, fresh meat to ensure both safety and flavor.

Preparation

1. Preparing the ingredients:
   1. Make sure the meat is very cold before chopping it. You can place it in the freezer for about 30 minutes to make cutting easier.
   2. Finely chop the meat by hand into very small pieces (or ask your butcher to prepare it for tartare).
2. Preparing the tartare:
   1. In a large bowl, combine the chopped meat, capers, red onion, and pickled gherkins. Mix well.
   2. Add the Dijon mustard, Worcestershire sauce, and extra virgin olive oil. Mix again until all the ingredients are well combined.
   3. Season with salt and pepper to taste. Add a pinch of paprika for extra color and flavor (optional).
   4. Divide the tartare into individual portions and shape them into small balls or discs with your hands or a food ring mold.
3. Serving:
   1. Serve immediately with bread crostini or toasted bread.

Enjoy!

L'articolo Tartare di manzo proviene da La Badiola.

Ingredients*

• 400 g farfalle
• 200 g fresh or smoked salmon (if fresh, cut into cubes)
• 200 ml cooking cream
• 1 small onion
• 2 cloves of garlic
• 1 glass of dry white wine
• 2 tablespoons extra virgin olive oil
• 1 lemon (juice and zest)
• 1 bunch of fresh parsley (chopped)
• Salt, to taste
• Black pepper, to taste

Serves: 4 people

Preparation

1. Preparing the ingredients:
   1. If using fresh salmon, cut it into cubes of about 2 cm. If using smoked salmon, cut it into thin strips.
   2. Finely chop the onion and garlic.
   3. Grate the lemon zest and squeeze the juice.
2. Cooking the farfalle:
   1. Cook the farfalle in plenty of salted water according to the package instructions, until al dente.
   2. Drain them, keeping aside a little of the cooking water.
3. Preparing the sauce:
   1. In a large pan, heat the extra virgin olive oil over medium heat.
   2. Add the chopped onion and garlic and sauté until the onion becomes translucent.
   3. Add the salmon (if fresh) and cook for about 5–7 minutes, until done. If using smoked salmon, add it later to prevent it from drying out.
   4. Deglaze with the white wine and let the alcohol evaporate.
   5. Add the lemon zest and juice. Stir well and adjust with salt and pepper.
   6. Add the cooking cream and mix well. Let it simmer over low heat for about 5 minutes, until the cream thickens slightly.
4. Assembling the dish:
   1. Combine the farfalle with the salmon sauce in the pan and mix well to combine everything evenly.
   2. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach the desired consistency.
   3. If using smoked salmon, add it now and stir gently.
5. Serving:
   Serve the farfalle al salmone hot, garnished with freshly chopped parsley.

Enjoy!

L'articolo Farfalle al salmone proviene da La Badiola.

Ingredienti*

• 500 g potato gnocchi (fresh or frozen)
• 300 g scampi (shelled and cleaned)
• 2–3 garlic cloves
• 1 red chili pepper (optional)
• 200 ml fresh cream
• 100 ml dry white wine
• 2–3 tablespoons extra virgin olive oil
• 1 sprig fresh parsley
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon tomato paste (optional, for extra color and flavor)

Serves: 4 people

Preparation

1. Preparing the scampi:
   1. Clean the scampi, removing the shell and inner parts.
   2. Finely chop the garlic and, if used, the chili pepper.
2. Preparing the scampi sauce:
   1. Heat the extra virgin olive oil in a large pan over medium heat.
   2. Add the garlic and chili pepper (if used) and sauté until the garlic becomes golden.
   3. Add the scampi to the pan and cook for 2–3 minutes on each side, until they turn pink and opaque. Remove them from the pan and set aside.
3. Preparing the sauce:
   1. In the same pan, pour in the white wine and let the alcohol evaporate over high heat.
   2. Add the fresh cream and mix well. If using tomato paste, add it now and stir until the sauce is well combined.
   3. Reduce the sauce over medium-low heat until slightly thickened. Adjust with salt and pepper.
4. Cooking the gnocchi:
   1. Cook the gnocchi in plenty of boiling salted water according to package instructions. They’re ready when they float to the surface.
   2. Drain them with a slotted spoon and transfer them directly into the pan with the sauce.
5. Finishing the dish:
   1. Add the scampi to the sauce and gently mix to combine the ingredients.
   2. Cook for one more minute to ensure the gnocchi and scampi are hot and well coated.
   3. Add the finely chopped fresh parsley and mix gently.
6. Serving:
   Serve the Gnocchi agli scampi hot.

Enjoy!

L'articolo Gnocchi agli scampi proviene da La Badiola.

Ingredients*

• 350 g paccheri
• 500 g cherry tomatoes (or tomato purée)
• 300 g fish (weever, cod or any fish of your choice), cut into pieces
• 200 g squid, cleaned and sliced
• 200 g shrimp, peeled and deveined
• 2 garlic cloves
• 1 onion
• 1 chili pepper (optional)
• 1 glass of dry white wine
• 3–4 tablespoons extra virgin olive oil
• 1 bunch of fresh parsley (chopped)
• Salt, to taste
• Black pepper, to taste
• 1 sprig of rosemary (optional)

Serves: 4 people

Preparation

1. Preparing the sauce:
   1. In a large pan, heat the extra virgin olive oil over medium heat.
   2. Add the chopped onion and crushed garlic and sauté until the onion becomes translucent.
   3. If using chili pepper, add it now to flavor the oil.
   4. Add the halved cherry tomatoes (or tomato purée) and cook for about 10–15 minutes, until the sauce thickens slightly.
   5. Deglaze with the white wine and let the alcohol evaporate.
   6. Add the fish (weever or any fish you prefer), the squid, and the shrimp. Stir gently and cook for about 10 minutes, until the fish is cooked through and the seafood is tender.
2. Cooking the paccheri:
   1. Bring a pot of salted water to a boil and cook the paccheri according to the package instructions, until al dente.
   2. Drain the paccheri, reserving a little cooking water.
3. Assembling the dish:
   1. Add the paccheri to the seafood sauce in the pan and mix well to combine everything.
   2. If the sauce is too dense, add a little pasta cooking water to reach the desired consistency.
   3. Season with salt and pepper to taste.
   4. Remove from the heat and add the chopped parsley and, if using it, the rosemary.
4. Serving:
   Serve the paccheri alla trabaccolara hot, garnished with extra fresh parsley.

Enjoy!

L'articolo Paccheri alla trabaccolara proviene da La Badiola.