What is it about "bronze drawn, slow dried, organically grown, high density durum wheat from the unspoilt Orcia valley in Tuscany"? Yes, it's got a firm texture and the sauce sticks to it nicely... but should it cost more than free range, 90 day old, organically grown, high welfare chicken from the unspoilt Alde valley in Suffolk? For you vegetarians out there (not vegans as the Grana Padano cheese in the pesto contains rennet and be careful of the isinglass fish bladders or egg albumen in the wine) try the above dish with Sauvignon (from Chile or New Zealand maybe).
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