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Together with the pasta carbonara, the pasta cacio e pepe is one of the most traditional dish you can find in …
Continue reading “PASTA CACIO E PEPE, A TRADITIONAL DISH FROM ROME by Veruska Anconitano”
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Spaghetti Omelette is a classic in reusing leftover pasta. In this case, the tip is to add a spring onion, …
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The secret to this recipe is to cook the baby squid quickly at high heat so they retain their delicate …
Continue reading “TAGLIOLINI WITH SQUID AND COURGETTE FLOWERS by Grazia Soncini”
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It’s like a culinary riddle: what is a food made of only three ingredients where the main processing is done …
Continue reading “PARMIGIANO REGGIANO, ITALY’S PRACTICALLY PERFECT FOOD by Amanda Ruggeri”
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Linguine al limone may surprise you. The lemon flavor is not at all acidic or overwhelming. Rather, the lemon provides …
Continue reading “LINGUINI WITH LEMON CREAM SAUCE by Frank Fariello”
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It is said that the pasta alla gricia is the forerunner of the amatriciana and it’s even more simple to make given …
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Today it has become a worldwide institution and a pinnacle of culinary excellence in Italy. Follow Slow Food’s philosophy on …
Continue reading “HOW TO EXPERIENCE ITALY’S SLOW FOOD MOVEMENT by Thomas Bernardi”
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Tagliatelle alla boscaiola with mushrooms and sausage is a classic recipe used during fall. The word “boscaiola”, means woodsman or …
Continue reading “TAGLIATELLE ALLA BOSCAIOLA WITH MUSHROOMS by Francesca”
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Legendary Lombard chef Nadia Santini’s tortelli di zucca recipe is a refined take on this popular pasta dish, which originated …
Continue reading “TORTELLI DI ZUCCA – PUMPKIN, MOSTARDA AND AMARETTI PASTA by Nadia Santini”
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Aubergine parmigiana is one of the most iconic Italian dishes. It is made with fried aubergine slices, layered with tomato …
Continue reading “HOW TO MAKE A DELICIOUS AUBERGINE PARMIGIANA by Manuela Zangara”