Paccheri with Tuscan Kale and Caciottone di Norcia I.G.P.

The Benefits of Tuscan Kale and The Perfect Pairing

Tuscan Kale (Cavolo Nero) is a hardy, rustic vegetable widely used in Central Italy. We use only the tenderest leaves stewed, in soups, as a pesto for pasta, or even raw in salads. It is incredibly healthy, rich in minerals (Magnesium, Calcium, and Potassium) and antioxidants. It is also highly detoxifying for the liver and kidneys. Caciottone di Norcia, a historic cheese from this region, provides the perfect balance. It earned its I.G.P. (Protected Geographical Indication) status in 2025. Made from a blend of sheep and cow’s milk, it has a semi-firm texture with small "eyes," offering a delicate yet complex flavor that is simultaneously sweet and tangy. To finish the dish, we add Pancetta del Lago Trasimeno for a savory, salty crunch.

Ingredients (Serves 4)

• 500g Paccheri Pasta
• 500g Tuscan Kale (Cavolo Nero)
• 300g Caciottone di Norcia I.G.P. Cheese
• 6 Thin Slices Trasimeno Pancetta Bolognami
• 50g Toasted Umbrian Hazelnuts
• Extra Virgin Olive Oil Bolognami "La Croce"
• Tellicherry Extra Bold Black Pepper Bolognami, to taste
• Trapani Sea Salt Bolognami, to taste

Preparation Paccheri with Tuscan Kale and Caciottone di Norcia I.G.P.

Prepare the Kale: Separate the kale leaves from the tough central ribs. Blanch the leaves in boiling water for 5 minutes, then drain immediately and plunge them into an ice bath to preserve their color. Make the Pesto: Using an immersion blender or food processor, blend the kale leaves with grated Caciottone cheese and Extra Virgin Olive Oil until you achieve a smooth, pesto-like sauce. Transfer this to a large skillet. Crisp the Elements: In a separate pan, fry the pancetta slices until crispy. In another small pan, lightly toast the hazelnuts to release their essential oils, then roughly chop them with a knife. The Cheese Sauce: In a small saucepan over a bain-marie (double boiler), melt a small amount of Caciottone with a splash of milk and freshly ground black pepper. This silky sauce will be used for garnishing. Cook the Pasta: Bring a large pot of salted water to a boil and cook the Paccheri. Drain them when they are al dente. Toss and Serve: Add the pasta to the skillet with the kale pesto and sauté over low heat to combine. Plate the pasta and season with salt and pepper. Top each serving with a slice of crispy pancetta, a sprinkle of chopped hazelnuts, and a drizzle of the melted Caciottone sauce. Buon Appetito!

Wine Pairing: Lucente Tenuta Luce

We have paired this dish with Lucente Tenuta Luce. This wine is crafted from a selection of grapes from the finest vineyards of the Frescobaldi estate in Montalcino. It is an approachable, contemporary wine that perfectly expresses its unique terroir. Made from Sangiovese and Merlot grapes, it is aged for 12 months in oak barriques and refined for several months in the bottle. In the glass, it boasts a brilliant ruby red color. The nose is rich with black fruits like blueberries and blackberries, accompanied by light balsamic notes and hints of brioche. On the palate, it is soft and fresh, featuring enveloping tannins and a long, fruity finish.