Sweet and sour red and yellow bell pepper mousse, slightly spicy with honey and balsamic vinegar of Modena that meets the flavor of anchovies seasoned 5/6 months and left to rest on olive oil as the ancient Sicilian recipe calls for.

What better pasta to accompany this fantastic sauce than with the very old Filotea durum wheat semolina strozzapreti.

The balance of flavors coming together in one dish.