Pasta all’Amatriciana (recipe)
Pasta all’Amatriciana is one of a group of four outstanding Roman first courses. Learn about its origins and how to make it.
Pasta all’Amatriciana is one of a group of four outstanding Roman first courses. Learn about its origins and how to make it.
Recipe #4 in my new vegitalian series A friend of mine recently visited the town of Tropea in the southern-Italian region of Calabria. When he told me he was going, my reaction was, ‘Ooh, onions!’ The town is famous for the cipolla rossa di Tropea IGT. This is a red onion so famously mild and sweet …
Ragù, also known as Bolognese sauce, is one of the best-known but most misunderstood dishes in Italian cuisine. Here, I give my recipe, traditional, authentic, and delicious.
Bigoli in salsa is the only really traditional Venetian pasta dish. Made with simple ingredients from the Venetian lagoon it’s packed with umami. Follow my instructions to Venetian heaven on a plate.
This Venetian winter warmer is considered a classic of the cuisine of the Veneto. It consists of a thick bean soup into which pasta is thrown to cook at the last minute.
Italian food may be simple, but often it’s not fast: but that’s one of its charms. Good ingredients, cooked well. It’s no surprise therefore that the Slow Food movement started in Italy. Traditionally, a lot of the more time-consuming dishes would have been cooked by housewives while their husbands were out at work, …
Polpette biscotte al finocchio: fennel meatballs (recipe) Read More »