Pasta con Asparagi (Pasta with Asparagus) is a delightful and fresh dish, ideal for spring when asparagus is in season. It’s a simple yet delicious Italian classic, with the asparagus adding a beautiful crunch and flavor to the pasta. Let me show you how I make it, based on my overall experience. Where in Italy…
Let me show you how I make Gnocchi di Patate, a delicious Italian potato gnocchi that originates from Northern Italy, especially the regions of Piedmont and Lombardy. This comforting dish is a staple in Italian kitchens, known for its tender, pillowy texture that pairs beautifully with a variety of sauces. From my own personal experience,…
Pasta al Nero di Seppia is a delicious and visually striking dish from the Sicilian coast, known for its unique black color and deep seafood flavor. The black hue comes from cuttlefish ink, which is an essential part of the sauce, making it both a visual and flavorful highlight of Italian cuisine. From my own…
Fagottini di Ricotta are delicious little bundles of pasta filled with creamy ricotta cheese, often paired with sweet ingredients like pears. This dish is typically Italian, and although it’s not tied to any one specific region, its delightful combination of flavors is popular in many parts of Italy, especially in the central and northern regions…
Pasta al Pomodoro Fresco is a delicious, simple, and traditional Italian dish from the heart of Italy. You can find versions of it across various regions, but it’s especially loved in central Italy. This dish is all about the freshness of tomatoes, basil, and the quality of the olive oil used. Let me show you…
Let me show you how I make Tonnarelli Cacio e Pepe, a classic Roman dish that’s simple but incredibly delicious. From my own personal experience, Cacio e Pepe is one of those recipes that feels both luxurious and humble at the same time. This dish originates from Rome, where it’s often served as a quick…
Tagliatelle al Ragù di Cinghiale (wild boar ragù) is a rustic and flavorful dish hailing from central and southern Italy, especially popular in regions like Tuscany, Umbria, and parts of Lazio. This dish combines hearty, slow-cooked wild boar meat with fresh egg tagliatelle to create a rich, satisfying meal that’s perfect for cozy dinners. Let…
So, here’s a detailed guide to creating Parmigiano-Reggiano, the famous Italian cheese with a centuries-old tradition, produced in various regions of Northern Italy, including Parma, Reggio Emilia, and Modena. Let me show you how I make this iconic cheese, step-by-step, based on my research and overall understanding of the process. Notes on What to Expect…
Let me show you how I make Pasta al Sugo di Pomodoro e Basilico, a classic Italian dish that combines fresh, simple ingredients into something delicious. This dish is beloved throughout Italy, especially in the southern regions, where tomatoes, basil, and pasta shine in their most basic form. From my own personal experience, it’s one…
Riso al Nero di Seppia, or Black Cuttlefish Risotto, is a quintessential dish from Italy’s coastal regions, particularly Venice and Chioggia, where fresh cuttlefish is abundant. The dish stands out for its deep, rich flavor, which is enhanced by the ink of the cuttlefish, giving it its characteristic black color. Let me show you how…