François-Régis Gaudry presented a recipe for "spaghettis all’assassina," a spicy and intensely tomato-flavored pasta dish from Puglia, Italy [1].

The presentation highlights the importance of preserving regional Italian culinary traditions and showcasing bold, rustic flavors to a wider audience. By sharing the specific techniques of this Apulian specialty, Gaudry connects viewers with the authentic gastronomic heritage of southern Italy.

Gaudry discovered the dish during a visit to Puglia and learned the preparation from his friend, Alessandra Pierini [1, 2]. The recipe is designed to serve three to four people, requiring 320 grams of spaghetti [1].

To achieve the signature intense flavor, the recipe calls for 400 grams of tomato purée, also known as passata [1]. This is supplemented by two to three tablespoons of organic tomato concentrate and 10 cl of olive oil [1].

The method emphasizes a departure from traditional boiling, focusing instead on a process that allows the pasta to absorb the spicy tomato base. This technique creates the distinct character of the "assassina" style, a name that reflects the dish's bold and aggressive flavor profile.

Gaudry has previously expressed his passion for the intersection of taste and knowledge. "J'aime les saveurs et les savoirs," Gaudry said [3].

The demonstration was broadcast via France Inter, bringing the regional flavors of the Italian south to a French audience [1].

“"J'aime les saveurs et les savoirs"”

The promotion of "spaghettis all’assassina" reflects a growing global interest in hyper-regional cuisines. By moving beyond generic Italian staples and focusing on specific provincial techniques from Puglia, culinary experts like Gaudry help maintain the visibility of traditional cooking methods that are often overshadowed by more commercialized versions of Italian food.