Bliss Point aged graviera with wild garlic is produced in Crete and combined with wild Greek garlic from Macedonia.
Known for its health benefits, wild garlic gives the cheese a distinctive Mediterranean character, resulting in a deeply flavorful and aromatic graviera.
🧾 Ingredients (serves 4)
500 g spaghetti (No. 6)
90 ml extra virgin olive oil
6 garlic cloves, thinly sliced
5 sprigs fresh thyme, leaves only
1–4 pinches chili flakes (hot or sweet, to taste)
1 tbsp finely chopped parsley
100 g Bliss Point aged graviera with wild garlic, grated
Extra aged graviera with wild garlic, for serving
Fresh basil leaves, for serving
Salt and freshly ground black pepper
👩🍳 Instructions
1.Cook the spaghetti in well-salted boiling water according to the package instructions, minus 1 minute.
2.In a large, deep pan over low to medium heat, add the olive oil and garlic.
Keep the heat gentle so the garlic releases its aroma without burning.
3.Add the chili flakes (1–4 pinches, depending on taste), fresh thyme, and freshly ground black pepper. Stir gently.
4. When the garlic begins to turn lightly golden, the sauce is ready.
5. Add 2 ladles of the pasta cooking water to the pan.
6.Drain the spaghetti and add it directly to the pan. Toss well to combine.
7. Remove from the heat and add the parsley and the Bliss Point aged graviera with wild garlic.
8. Let the pasta rest for 5 minutes, allowing it to absorb the sauce and the cheese to melt.
9.Taste and adjust seasoning with salt and pepper if needed.
10. Serve with extra grated graviera and fresh basil leaves on top.
🍷 Serving Suggestion
Enjoy your spaghetti aglio e olio with a glass of Vilana white wine for a perfectly balanced Mediterranean pairing.
Buon appetito!