The Miskiglio, or Mischiglio, pasta is made from durum wheat semolina and broad bean, barley, wheat and chickpea flour; it is handmade and oven dried. Although its name may sound very modern, this typical pasta from Basilicata dates back to the end of the 16th century.

How to dress Miskiglio pasta? With any type of sauce: vegetable, fish or meat sauces are ideal. However, if you’re looking to recreate the original recipe, the Miskiglio pasta should be dressed with chopped up peperoni cruschi and grated aged ricotta cheese.

It tastes amazing with:

• Peperoni cruschi from Basilicata

• Aged Ricotta cheese