Spaghetti cacio and pepper (pecorino romano cheese and pepper), like carbonara and amatriciana, has now become one of the symbols of Italian cuisine. It is prepared using D.O.P (protected designation of origin) ingredients. Pecorino romano is called cacio to distinguish it from pecorino produced in other parts of Italy. Most pecorino is produced on the…
Penne all’Arrabbiata
Penne all’arrabbiata (“angry” penne pasta) is a typical first course belonging to our Roman culinary tradition. It is not only very easy and fast to make, but deliciously devilishly too! It has a distinct, spicy taste due to chili pepper. The amount of chili pepper is very personal, but do not forget that chili pepper…
Insalata di Pasta Mediterranea (Mediterranean Pasta Salad)
Mediterranean pasta salad is a tasty summer dish, perfect to prepare on a warm day when don’t want to stand in front of the stove but still want to enjoy a simple, refreshing and light dish! I suggest having it as a main dish for your midday meal – it is satisfying, rich in many…
Pasta con il Cavolo Nero (Pasta with Kale)
A tasty autumn dish, rich in flavor and tradition. Pasta with black kale is a simple and appetizing first course in which kale (also called dinosaur kale) is definitely the star of the show. It is a typical Tuscan vegetable that appears in the markets from October until April. Its leaves have a deep green…
Tagliatelle ai Funghi Porcini (Tagliatelle with Ceps Mushrooms)
Tagliatelle with porcini (pronounced “por-CHEE-nee”) is a tasty and inviting first course with an intense nutty flavor, a special autumn treat. This year in Italy we had a very rainy summer, so at the end of August, earlier than usual, we were already able to enjoying this delicacy. It is fun to pick mushrooms in…
Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Oil and Hot Chili Pepper)
This is one of the simplest and quickest Italian recipes, traditionally from the south but now popular all over the country and, it seems, all over the world too. This dish, a firework-like explosion of flavors in your mouth, is one that you will not easily forget. This recipe is as easy as throwing together…
The Secret of Pasta
Pasta, the queen ingredient of the Italian cuisine, is appreciated all over the world and a staple of the Mediterranean diet. Do know why? It is healthy, tasty and easy to prepare. It is a mixture of durum wheat flour and water, which is dried and cut into various shapes. It can also be produced…
Pasta e Fagioli (Pasta with Beans)
Pasta e fagioli, comfort food during cold winter days, is one of the most traditional, widespread and appreciated Italian recipes. In fact in the Mediterranean diet, beans are commonly used to prepare nutritious and healthy dishes, and for this reason they are known as “the meat of the poor people”, rich in carbohydrates, proteins, vitamins,…
Pasta allo Zafferano (Pasta with Saffron)
We probably all recognize that pasta is a highly versatile ingredient for preparing quick and delicious meals and can be served at both simple and elegant dinners. This is one of the most favorite pasta recipes of my cooking classes in Lake Como. The addition of saffron, the king of spices (the most expensive spice…
Pizzoccheri Recipe
Pizzoccheri is a homey dish for the cold months, linked to the traditions of the Alpine farmers. The original recipe comes from a small village named Teglio in Valtellina (Lombardy), a well known ski area in the heart of the Alps. The name pizzoccheri seems to derive either from the root of the word, piz…
Spaghetti al Pesce Spada e Capperi (Spaghetti with Swordfish and Capers)
Pasta is a great ingredient for preparing quick and delicious meals and is a real treat to make for someone special. Spaghetti with swordfish, capers and cherry tomatoes is a tasty first course to enjoy before your non-pasta secondo (like we Italians eat it), or as a solitary main dish, fast and easy to prepare. My…
Lasagne al Pesto (Pesto Lasagna)
Lasagne, one of the most popular Italian dishes, has a long and interesting history. A popular tradition traces its origin to the ancient Greeks. In fact, the name “lasagna” is actually not Italian at all! It comes from the ancient Greek language, “laganon”, but over time, the term lasagne has come to refer to layers…