Ingredients: durum wheat semolina, barn eggs.

Scrigni Carbonara contain within them the famous sauce after which they are named. A filling rich in history and top-quality products, starting from Norcia aged guanciale (pork jowl), not to be confused with pancetta, as the historical recipe recommends. The use of Pecorino Romano DOP cheese also keeps with tradition; blended with milk and pepper, it makes the filling creamy and slightly spicy, just as the palate expects. Many different stories are told around Carbonara, known by some as “cacio e ovo” (literally, cheese and eggs). The fragrance of pork jowl browned in hot oil, combined with creamy eggs and the bold taste of cheese unmask the origins of this more-than- just-Italian recipe. In fact, it seems that one of the first tastings dates back to WWII, when some US soldiers stationed on the border between the Lazio and Abruzzo regions, in Central Italy, discovered the taste of Italian pork jowl which, combined with eggs, reminded them of the classic American breakfast. Their combination with pasta is indebted to Italy’s culinary tradition, reaching long-established Roman, Abruzzo and even Romagna taverns.