LAMB RAGU WITH PASTA by Rachel Roddy
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A visit to the butcher is a reminder that meat should be a privilege, not an everyday convenience, and should …
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SPAGHETTI WITH OLIVE OIL, TOMATO AND ANCHOVY by Rachel Roddy
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It’s a myth that extra-virgin olive oil should never be used in cooking – try the best you can find …
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PASTA CACIO E PEPE, A TRADITIONAL DISH FROM ROME by Veruska Anconitano
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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 …
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SPAGHETTI OMELETTE by Academia Barilla
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Spaghetti Omelette is a classic in reusing leftover pasta. In this case, the tip is to add a spring onion, …
SPAGHETTI WITH FRESH ANCHOVIES by academiabarilla.com
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This recipes pairs the spaghetti with the anchovies in a typical southern Italian preparation, giving life to an easy dish …
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TORTELLI DI ZUCCA – PUMPKIN, MOSTARDA AND AMARETTI PASTA by Nadia Santini
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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 …
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LINGUINE BAKED FOIL by Academia Barilla
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This pasta recipe brings out the flavor of the fish in an elegant, original way Keep Reading: Linguine & Fish
SPAGHETTI WITH GARLIC, OIL AND CHILLI by Veruska Anconitano
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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, …
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PASTA ALLA NORMA by greatitalianchefs.com
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A vegetarian favourite, the sauce consists of golden fried aubergine in a simple tomato sauce, topped with basil and wonderfully …
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TIELLA COZZE E RISO – RICE AND MUSSEL BAKE – A PUGLIESE CLASSIC by Paola Bacchia
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The word “tiella” comes from the earthenware dish in which you cook this one-pot layered meal of potatoes, tomatoes, rice, …
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