Cherry tomatoes have an interesting history. They are believed to be native to Central and South America, and were brought to Europe during the time of colonization. However, cherry tomatoes as we know them today, small and sweet, were developed from selective crossings in different regions of the world. These small, tasty tomatoes have become very popular around the world and are used in a variety of dishes and recipes. But it is in the volcanic land of Sicily where this variety of tomato achieves its most delicious expression, so much so that they are considered by many gourmets to be the best cherry tomatoes in the world and account for more than 40% of total tomato consumption in Italy. Cherry tomatoes are grown in various areas of Sicily, mainly in the provinces of Palermo, Ragusa, Catania and Siracusa. These regions offer favorable climatic conditions such as high solar radiation, dry climate that, together with their fertile soils and water with high salinity, create ideal conditions for growing high-quality cherry tomatoes. Of all the cherry trees grown in Sicily, the “paquino” or “pachino” variety is the most valued by tomato lovers. This small tomato with a good consistency and delicate sweetness has been awarded a PGI (Protected Geographical Identification) by the European Community in order to protect its authenticity. Biribox, the first 100% online Italian food store, in its desire to bring the treasures of Italian gastronomy to the Spanish consumer, brings from Sicily the famous Agromonte sauces made with Sicilian cherry tomatoes in different versions: Passata sauce , vegan and gluten-free. A classic recipe brought from Sicily perfect to accompany hot pasta, pizzas or any Italian dish. A unique gourmet gift that will surprise lovers of Italian cuisine. Cherry tomato and basil sauce , vegan and gluten-free, It is made following the traditional Sicilian recipe with top quality ingredients: hand-selected cherry tomatoes, extra virgin olive oil and fresh herbs. Sauces that will give your pasta dishes the unique authenticity of Italian cuisine in a beautiful and easy format with surprising results like this recipe for Sicilian sauce with Passata Agromonte sauce. Ingredients for 2 people: 1 jar of Passata Agromonte sauce. 250 g pasta. In our store you can find a wide variety of Italian pastas 1 onion 15 black olives 1 small can of anchovies 30 g capers Olive oil. Fresh basil. We peel and slice the garlic. We brown it in a frying pan with a little oil. We peel the onion and cut it into julienne strips and also add it to the pan. Let it brown a little and also add the sliced ​​black olives, a few capers and the anchovy fillets. We reserve 2 olives and 2 anchovies to decorate. We sauté. We add the Agromonte passata sauce and let it reduce for a few minutes. Once the pasta has boiled, we drain it and serve it along with the sauce, decorating with a little chopped basil, parsley, olive and the fresh anchovies that we have reserved. Do you dare? We couldn't make it easier for you. If you are gluten intolerant you can make this recipe with gluten-free pasta without giving up any of the authentic taste of Italy.  

Cooking pasta is very easy, it's something we all know how to do... or not? In Spain, until very recently, great myths have persisted false when cooking pasta such as adding oil to water of cooking or smashing a spaghetti against the wall to check the period, oh my God! No! These are the five mistakes that are made when cooking pasta and that a Italian would never commit. Linguini alla Putanesca with Pasta Rummo. 1. The first commandment, and the most important, of those who love pasta above all things is always cooking pasta, always al dente, please! . There is no greater sin than pasta stale and slimy. Each pasta has its times since some have nothing to do with it. fettucini with some macaroni, a fresh or dry pasta and, for of course, one from another of wheat. Our advice is that you read the instructions on the package carefully and still control Constantly make your point so that it never goes overboard. When in doubt It is better to take it out a little hard since it will finish cooking at bind it with the sauce. 2. Add salt to the cooking water but never oil, a useless expense which contributes nothing to the final result. 3. Be generous with the water, the pasta should move “like a fish in the water” to release the starch and cook evenly. 4. Never rinse pasta once cooked, the only thing that What you achieve with this is to eliminate the starch that is necessary for that the sauce adheres properly to the pasta. What's more, if you add a little cooking water to your sauce you will like the result. 5. The pasta is cooked once the sauce is finished and added immediately to the sauce, this way the pasta will absorb the flavor of the sauce and will mix properly. In more fluid sauces and with more delicate nuances as possible being a vonglole you can finish cooking the pasta with the dip. Farfalle Casa Losito If you want your pasta dish to be authentically Italian at Biribox, the first 100% online Italian food store, you have a huge variety of pastas made in Italy from the country's main brands such as Rummo, the most loved by #pastalovers for its flavor and texture which has made it famous in the world whole. Tradition with more than 175 years of history. In our store you can also find pasta from Casa Losito, 100% Italian but a fun and very chic touch

radiators Radiatori is a cut of dry pasta that resembles old radiators, hence its name. It has a tubular shape with small protruding ridges or fins, giving it a unique appearance. These ridges help retain the sauce, making radiatori ideal for thicker, more hearty sauces, such as a Bolognese sauce or cheese sauce. Plus, its unusual shape makes it a fun and visually appealing option on the plate. Trottole The trottole is a spiral-shaped cut of dried pasta. Its name comes from the Italian word for "spinning top", the traditional spinning toy. The trottole has a unique texture, since the spiral shape allows it to retain the sauce well. It is an ideal choice for lighter and creamier sauces, such as a pesto sauce or a fresh tomato sauce. Plus, its distinctive shape makes it a fun and versatile pasta that's sure to wow your diners. Mafaldine Mafaldine, also known as mafalda or mafalde, is a curly ribbon-shaped cut of dried pasta. Its name comes from the famous Italian comic strip "Mafalda". They have ruffled edges along their entire length, giving them a distinctive elegant appearance. Mafaldines are great for catching thicker, creamier sauces, like a cheese sauce or seafood sauce. Plus, their unique shape and texture make them an eye-catching and delicious option.

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We know you're dying to catch this dish through the screen 🤤 But... calm down @! Today we bring you this delicious recipe...

Carbonara pasta is one of the most classic and popular dishes of Italian cuisine. Plus, it's easy to do and is always a winning option. Here's the recipe! Ingredients: ✔️ 500 gr of spaghetti nº3 Rummo: €1.35 ✔️ 200 gr of bacon or bacon: €3.00 ✔️ 4 eggs: €0.40 ✔️ 1 cup of grated Parmesan cheese: €2.00 ✔️ Salt and black pepper to taste: €0.05 Total ingredient costs: €6.80 Preparation: Cook the pasta in boiling salted water until al dente. Meanwhile, cut the bacon into small cubes and fry in a skillet until golden brown and crisp. In a bowl, beat the eggs with the grated Parmesan cheese and black pepper. When the pasta is done, drain it and add the pancetta to the pan. Stir to mix well. Add the egg and cheese mixture to the pasta and mix everything quickly so that the eggs cook with the residual heat of the pasta. Make sure the pasta is hot for the eggs to cook. Serve hot with more grated Parmesan cheese on top. Tip: For an extra touch, add a little white wine to the pancetta before mixing with the pasta.