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Known as the ‘Città della Pasta’ (City of Pasta), the sleepy coastal town of Gragnano in Italy’s Campania …
Continue reading “THE CITY THAT REVOLUTIONISED PASTA by Lane Nieset”
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This traditional Italian pasta with garlic, chili and olive oil will make you believe that with only a few, and cheap, …
Continue reading “SPAGHETTI WITH GARLIC, OIL AND CHILLI by Veruska Anconitano”
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This pasta recipe brings out the flavor of the fish in an elegant, original way Keep Reading: …
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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”
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desk
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And before you start thinking “oh, lemons and cream” – there is no cream in this, and it is simple …
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desk
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Hailing from the Umbrian town of Norcia – a place known for its excellent cured meats and pork-based charcuterie – …
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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”
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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”
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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”
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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 …