There are dishes that convey the light of winter and the desire to bring something special to the table.
These Pasta Tirrena spaghetti, made from 100% Tuscan ancient grains, become the guiding thread of a contemporary, essential, and refined Christmas first course.

Their textured body and the intense aroma of ancient grains blend beautifully with the brightness of lemon, the Mediterranean savoriness of capers, and the mineral depth of Hawaiian black salt.
A dish that plays with contrasts — light and dark, fresh and savory — and offers a luminous sensory experience, perfect for the holiday table.

Key ingredients

Pasta Tirrena spaghetti – 100% Tuscan ancient grains

• Lemon and vodka jam – Colle Vicario
• Capers from Antica Bottega Siciliana
• Hawaiian black salt
• Extra virgin olive oil
• Unwaxed lemon zest (optional)

Procedure

1. Prepare the caper bottarga

Drain the capers well and dry them thoroughly.
Spread them out on a tray in a single layer.

Dry them in a food dehydrator, or in an air fryer equipped with a “dehydrator” function, at:

45–50°C for 6–8 hours

until they are completely dry, crisp, and light.
Once cooled, blend them with a powerful mixer until you obtain a fine, aromatic powder: your caper bottarga.

2. Cook the ancient-grain spaghetti

Bring lightly salted water to a boil.
Cook the Pasta Tirrena spaghetti until perfectly al dente: the ancient grains provide elasticity, aroma, and structure.

3. Citrus finishing

Heat a drizzle of olive oil in a pan.
Add the Colle Vicario lemon and vodka jam and loosen it with a ladle of pasta cooking water.

Drain the spaghetti and toss them in the citrus cream until they become glossy, silky, and beautifully coated.

4. Finishing and plating

Arrange the spaghetti on the plates.
Generously sprinkle with the professional caper bottarga, add a pinch of Hawaiian black salt and, if desired, a few strands of fresh lemon zest.

The chromatic contrast — gold, deep green, and volcanic black — creates an aesthetic that’s perfect for a modern, gourmet Christmas.

A Mediterranean Christmas, between light and depth

These ancient-grain spaghetti with lemon, caper bottarga, and black salt express a vision of Christmas rooted in elegance and authenticity.
A dish that celebrates raw ingredients, the Mediterranean in winter, and the beauty of simplicity.

A recipe that brings light, balance, and emotion to the table.

If you prefer not to be too bold in the kitchen and are looking for a dish more rooted in tradition, I suggest discovering our recipe for smoked taglierini with black truffle: a refined classic, perfect for those who enjoy a warm, timeless flavor.