by
desk
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Gnocchi are the ultimate comfort food. Their creamy, smooth texture makes them the perfect primo piatto for when you’re really hungry. In this recipe …
Continue reading “GNOCCHI WITH GORGONZOLA SAUCE by thepolentadiaries.com”
by
desk
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And before you start thinking “oh, lemons and cream” – there is no cream in this, and it is simple …
by
desk
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Hailing from the Umbrian town of Norcia – a place known for its excellent cured meats and pork-based charcuterie – …
by
desk
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The official ingredients in spaghetti alla carbonara are: guanciale, eggs, pecorino romano cheese, black pepper, and spaghetti. Anything else is extraneous, even salt (which you …
Continue reading “COOKING CARBONARA THE RIGHT WAY by Luca Marchiori”
by
desk
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Romans trim their artichokes with some savagery to arrive at this creamy, tender bowlful. Keep Reading: Pasta With Artichokes …
Continue reading “PASTA WITH ARTICHOKES AND PECORINO by Rachel Roddy”
by
desk
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There may be hundreds of types of pasta in the world, but when in Rome, there are only 18 dishes …
Continue reading “THE BEST PASTA IN ROME by Kate Krader and Richard Vines”
by
desk
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Pici cacio e pepe is a traditional recipe of mixed origin. While pici shaped pasta comes from the area around Siena, cacio e pepe is …
by
desk
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Pasta carbonara is a common recipe from Rome and the surrounding areas, and it dates back to not too many years …
by
desk
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When they call Rome the Eternal City, they’re not talking about it being the seat of civilisation or an ancient …
Continue reading “WHERE TO EAT THE BEST PASTA DISHES IN ROME by Terry Durack”
by
desk
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A father takes his two young sons to Tuscany to savor pasta and the country’s rich history. Along the way, …
Continue reading “A TUSCAN ADVENTURE: PASTA DREAMS AND FLYING MACHINES by Reif Larsen”