In the common sense, pasta was introduced to Europe during Marco Polo's return from China. The reality is quite...
A gratin of great finesse and delicate flavors. For a dinner with friends.
A great classic of Italian winter cuisine, an authentic taste with simple ingredients.
A quick and simple recipe with fresh flavors of mint and lemon enhanced by a veil of toasted breadcrumbs: for a...
A sunny dish with flavors of Sicilian tomato and capers, which alone or accompanied will satisfy young and old. As an...
The perfect seasonal risotto with the first strawberries, with a fresh and delicate flavor, ideal to accompany red...
A simple and quick recipe from the Puglia tradition that will surprise you with its tasty and creamy side.
A creamy zucchini recipe with a fresh hint of mint: a simple recipe for a hearty lunch or dinner. Which can also be...
A great classic, the recipe as it is made in Italy, with only 4 ingredients: spaghetti, guanciale, eggs and parmesan...
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.
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.
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