Just a short drive from Bergamo, Da Vittorio Relais & Châteaux offers a peaceful retreat from city life. With three Michelin Stars, it is managed by Signora Bruna Cerea and her five children. The restaurant's menus combine Lombard tradition with creativity and change seasonally. While there’s an à la carte option, the four tasting menus are the highlight: “Gli esordi di papà Vittorio” (meat dishes), “Dalla nostra campagna” (vegetables from their garden), “Carta Bianca” (16 creative courses), and “Nella tradizione di Vittorio" (8 seafood courses). Paccheri alla Vittorio, a signature dish, showcases the essence of Italian cuisine and below are the details for the recipe. Buon Appetito!
Paccheri alla Vittorio - Paccheri Pasta Vittorio Style
Made with high-quality ingredients like fresh tomatoes, basil, and Parmesan, these paccheri alla Vittorio are distinguished by their creamy sauce and authentic flavor. The recipe, while sophisticated, is accessible and can be prepared in a home kitchen with a bit of patience and a passion for cooking. By carefully following the steps and adhering to the proportions, you can recreate this iconic dish that will impress your guests. Below are the necessary ingredients and preparation steps, inspired by culinary experts.
Ingredients:
400 gr paccheri; 300 gr San Marzano tomatoes; 300 gr cherry tomatoes; 300 gr Piccadilly tomatoes; fresh basil leaves to taste; 50 gr grated parmesan cheese; 90 gr butter; 50 ml extra virgin olive oil; 1 clove garlic; salt and pepper to taste
Preparation:
Cut the tomatoes into pieces and season them with salt, pepper, and a drizzle of olive oil. Marinate for 30 minutes. Meanwhile, heat a little olive oil in a pan and sauté a clove of garlic until golden. Add the marinated tomatoes and let them simmer for about 40 minutes. Once cooked, blend the tomatoes until smooth and then strain them through a sieve to remove any solids. In a large pot, cook the paccheri in boiling salted water until al dente. Drain, reserving a bit of the cooking water. In the pan with the tomato sauce, mix in the cooked paccheri. Add butter and grated Parmesan, then toss gently to coat the pasta evenly. If needed, add a little of the reserved cooking water to achieve a creamy consistency. Garnish with fresh basil leaves and a drizzle of olive oil before serving.
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