Spaghetti in lemon-infused water

Today, our Cesarina Francesca from Civitavecchia shares a fascinating story—the story of a truly unique dish: Spaghetti in Lemon Water.
This recipe, despite its incredible simplicity, has the power to transform a meal into a surprising experience, one capable of delighting even the most discerning palates.

"This recipe was passed down to me by my uncle, a man who did much more in life than just cook. On my mother’s side, our family has worked—and still works today—with coral, and for years he had strong ties to Japan. He became so close to the imperial court that he was frequently invited as a guest. He was a practical man, but with exceptionally refined taste.
Amid all those journeys—between tea ceremonies, crafts, and distant customs—he grew so close to them that he would prepare this traditional Neapolitan pasta for them. He always said it amazed them. They already loved spaghetti on its own, but what truly impressed them—especially Empress Kōjun—was the lemon peel infusion, left to rest overnight in the pasta water. It scents the dish without overpowering it and gives it a golden hue, like sunlight.
I know a Michelin-starred chef has since brought this recipe to his restaurant, but we were making it at home long before that. I still make it just the same: water infused with lemon peels for hours, spaghetti (preferably handmade), extra virgin olive oil, and finally, a sprinkling of Provolone del Monaco. Every time, the aroma of this dish brings a smile to anyone’s face—even to those who have never been to Japan."

Spaghetti in Lemon Water embodies the philosophy of Campanian cuisine: a few carefully selected ingredients, combined with skill to enhance the natural flavor of each element.
This recipe proves that when you cook with care and respect for tradition, even the simplest dish can become poetry on a plate.

In Campania, the use of lemon in cooking is widespread—not only for its ability to bring fragrance and a balanced acidity, but also because it symbolizes the very identity of this land. This recipe is a perfect example: simple, elegant, and deeply rooted in the region.

Another typical ingredient used in this first course is Provolone del Monaco. This traditional Campanian cheese gets its name from the cloaks once worn by cheesemakers to evade taxes, making them resemble monks. Known for its fresh, slightly tangy flavor and creamy texture, it’s the ideal finishing touch—wrapping the dish in both balance and character.