A pasta dish that takes all your senses to new heights! SanBrite's legendary spaghetti with mountain pine offers an intense flavor and fills your mountain home with its aroma. Here's how to make it.

Photo credits: Stefania Giorgi

Serves 4

280 g Felicetti single-grain spaghetti

For the broth

2 chickens
15 l water
5 onions
5 carrots
5 stalks celery

For the mountain pine oil

500 g grapeseed oil
10 mountain pine branches
2 g juniper

For the puccia (traditional Cortina bread made with rye flour) crispy

old puccia
extra virgin olive oil
salt

Cut the onions in half and toast them in a pan. Put the water and the cleaned chickens in a very large pot, then, when it all comes to a boil, add the onions, carrots, and celery stalks, then cook until you obtain the broth.

Place all the ingredients in a vacuum bag and cook at 40°C for 24 hours, then leave to marinate for 6 months. Break up the puccia and toast it with extra virgin olive oil for a few minutes. Cook the spaghetti in a pan with the broth.

A couple of minutes before the end of cooking, stir in the mountain pine oil. In an individual bowl, form a nest with the spaghetti, place the crispy puccia on top and serve.