A great classic, the recipe as it is made in Italy, with only 4 ingredients: spaghetti, guanciale, eggs and parmesan and of course without crème fraiche. And for the record there are two schools in Italy: Guanciale/Parmesan and Pancetta/Pecorino. Both versions are very good, personally I prefer the Guanciale version which is much tastier.

A refreshing and easy-to-make summer recipe, to accompany a barbecue, for a meal with friends or a picnic with the children.A refreshing and easy to make summer recipe, to accompany a barbecue, for a meal with friends or a picnic with the children.

April to June is high season for green asparagus and nothing like a risotto to highlight the flavors of this delicious vegetable. An easy and quick recipe, which sings well of spring

A seasonal recipe with this delicious easy-to-make white asparagus pesto, tip of asparagus and the excellent tagliatelle rigate al dente

The small and big history of bolognese sauce It is most certainly one of the most famous sauces in the world, Bolognese sauce, from the eponymous city of Bologna in Emilia-Romagna, but in reality this sauce is not one originally and it has origins that are not Italian... not more than the famous Spaghetti Bolognese... Around the world guaranteed.

A recipe that heralds spring: Neapolitan pea tubetti. A recipe born in Naples in the middle of the 19th century, where the Tubetti format is strictly used or Spaghetti broken by hand before cooking.

It is certainly the most famous risotto, the Milanese one, or in its original version: il risotto alla milanese. It highlights Carnaroli rice, king of Italian rices, preferably PDO Baraggia Biellese e Vercellese, and the king of spices, Saffron. Originally it was also called saffron risotto.

History of the birth of this mythical Easter cake

The mystery of al dente pasta revealed. Why does the cooking time indicated on the pasta packets very rarely correspond to the actual cooking time? You can find all the explanations here.