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DeutschIn the common sense, pasta was introduced to Europe during Marco Polo's return from China. The reality is quite...
Latest posts
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A little history of pastaRead more -
Rigatoni, sausage, mushrooms and tomato recipe with wild fennelRead moreA gratin of great finesse and delicate flavors. For a dinner with friends.
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Recipe Minestra with Vegetables and RisiniRead moreA great classic of Italian winter cuisine, an authentic taste with simple ingredients.
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Linguine recipe with mint, lemon and toasted breadcrumbsRead moreA quick and simple recipe with fresh flavors of mint and lemon enhanced by a veil of toasted breadcrumbs: for a...
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Recipe Meatballs with capers and tomatoRead moreA sunny dish with flavors of Sicilian tomato and capers, which alone or accompanied will satisfy young and old. As an...
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Strawberry-RisottoRead moreThe perfect seasonal risotto with the first strawberries, with a fresh and delicate flavor, ideal to accompany red...
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Recipe Orecchiette Cime di Rapa and sausagesRead moreA simple and quick recipe from the Puglia tradition that will surprise you with its tasty and creamy side.
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Recipe Mezze Penne with zucchini and mintRead moreA creamy zucchini recipe with a fresh hint of mint: a simple recipe for a hearty lunch or dinner. Which can also be...
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The real CarbonaraRead moreA great classic, the recipe as it is made in Italy, with only 4 ingredients: spaghetti, guanciale, eggs and parmesan...
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Legumes
Pulses selected and grown strictly in Italy using sustainable agriculture and controlled supply chains. In ancient times, they were considered a food of the poorest, but they have always been the richest source of nutrients for humanity's nutritional needs.
