In this section there are numerous recipes that use Di Martino pasta and which are therefore closely tied to the Gragnano area. Some belong to antique traditions, handed down through the recipes of Cavalcanti, Crisci, Corrado or the Marchese Del Tufo. Because Neapolitan cooking has two "souls", one aristocratic and one popular, based on poor, but no less sublime, ingredients. Alongside the traditional recipes, we've also included some creations of chefs in the Associazione Cuochi Penisola Sorrentina, providing a contemporary revisiting of an unparalleled culinary culture.