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  • Penne

    Penne from our own farm

    Tino Staub

Penne from our own farm

with Mediterranean vegetables, burrata and basil

Ingredients for 2 people 
  • 240gr penne 
  • Olive oil Gold from Terreni alla Maggia
  • 1 pepperoncini, cut into rings
  • 1 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 courgette, cut into cubes
  • 16 date tomatoes, halved


  • 1 jar Antipasti Pepperoni
  • 1 jar of mini artichokes in oil
  • 1 jar semi-dried cherry tomatoes
  • 50gr capers
  • 80gr olives tagiasce (without stone)
  • 1 tbsp finely chopped parsley
  • 2 pieces burrata
  • Olive oil
  • Basil cress
  • Pimento d'Espelette
  • Remove the burrata from the pack and temper it
    Cook the penne in well-salted water for 8 minutes until al dente
    Heat the olive oil
    Add courgettes and sauté with colour, add salt
    Reduce heat, add pepperoncini, shallots and garlic
    Add date tomatoes, salt and sauté briefly
    Add the rest of the vegetables, capers and olives and heat through
    Add the penne and mix carefully
    Arrange on the plates
    Pluck the burrata, arrange on the pasta and drizzle with olive oil
    Garnish with basil cress and sprinkle with a little piment d'Espellete


My recommendation for this light summer dish is the Bondola Rosé from Terreni alla Maggia. With an intense aroma of red fruits, citrus notes of pink grapefruit and cassis, it is also perfect with aperitifs and cold dishes. The delicate rosé wine with cherry-red reflections is obtained from the vinification of the typical local grape variety Bondola.


The Living Circle – is a hand-picked group of first-class hotels and restaurants in incomparably beautiful locations, run by dedicated hosts. Rice, vegetables, fruit and a whole array of exquisite products – including wine, of course – is whisked fresh from our own farms directly to your table. That is how we define luxury. That is The Living Circle – luxury fed by nature.