One of Italy’s simplest and most iconic dishes meets the biodiversity celebrated at Terra Madre. In the kitchens of Turin’s Michelin-starred Del Cambio, Chef Francesco Rovai prepares his own version of spaghetti aglio, olio e peperoncino using ingredients tied to the producers, networks and regions championed by Slow Food.

The recipe starts with pasta from the Slow Grains network and features Slow Food Presidium Pink Garlic of Nicastro, a Calabrian specialty, Calabria PGI chili peppers and a blend of oils made from centuries-old olive trees.

It’s a Michelin-starred take on one of Italy’s great classics.