Neapolitan Ragù
In the Neapolitan Ragù the meat is cut and cooked in pieces and not minced as in the Bolognese one. It is cooked for a long time from 5 to…
Italian Home Cook
In the Neapolitan Ragù the meat is cut and cooked in pieces and not minced as in the Bolognese one. It is cooked for a long time from 5 to…
This pasta dish is a total dive into the Sardinian sea. Bottarga is mainly served freshly grated as a pasta seasoning. Serves: 2 | Preparation time: 5 mins |…
Bottarga di Muggine, aka Bottarga, it is basically salted and dried mullet roe eggs and is often referred to as the “poor man’s caviar or as the gold of the…
Salsa Verde made from parsley, anchovies, garlic and vinegar, is a very old and delightful Piedmontese sauce used mostly to flavour meats, especially boiled meats, and also used in combination…
This egg and cheese soup is one of the simplest and most nutritious ones you have ever eaten. Its name is Stracciatella, a typical Roman soup traditionally made to recycle…
