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, …
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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 …
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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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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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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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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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: …
ACCIUGHE FRITTE – FRIED ANCHOVIES by thepolentadiaries.com
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Fried anchovies is one of those dishes that immediately conjure up images of summer seaside holidays. Cheap, easy to make and …
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SORRENTO – STYLE CANNELLONI by greatitalianchefs.com
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This Sorrento-style cannelloni recipe is Italian comfort food at its best, with roasted peppers and aubergines nestling against gooey fior …
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BUCATINI ALLA CARUSO by Frank Fariello
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They say that tenor Enrico Caruso came up with this dish. Caruso, a native of Naples, had a love-hate relationship …