The fresh vegetables make this salad a perfect and colorful dish to celebrate the flavors of summer. Farro is a variety of wheat called emmer. It was used by the Etruscans, Egyptians and the Romans. Nowadays it is cultivated especially in northern Tuscany, in the province of Lucca. Farro has a delicious nutty and earthy texture…
Orecchiette con Cime di Rapa (Orecchiette Pasta with Broccoli Rabe)
Orecchiette with broccoli rabe or rapini is one of the most representative dishes of Apulia (especially of the Bari area), and symbolizes the region’s so called “cucina povera” (peasant cooking). It is a tasty and healthy dish made with orecchiette pasta and broccoli rabe. The slightly bitter flavor of this leafy dark green vegetable blends…
Spaghetti alla Puttanesca (Spaghetti Puttanesca)
Spaghetti puttanesca is a tasty and piquant dish. It is one of the more popular recipes of Italian cuisine, originally from Lazio and Campania but now spread all over the world. This recipe, fast and simple, is prepared with fresh tomatoes, garlic, olives, anchovies, capers and red chili pepper. The moderate amount of anchovies gives…