Here you will find various dishes not only of pasta dressed with traditional Italian sauces and ragùs, but also rice and mainly Risottos, one of the main and most popular ways of cooking rice in Italy.
Pappa col Pomodoro is a humble remarkable soup made from stale bread and tomato typical of Tuscany cuisine, precisely from the city of Siena. A clever idea to reuse stale…
The pancetta-onion combination is certainly magical and we added to it a light aromatic note from wild fennel, all as a flavourful condiment for this risotto. Generally Risotto is made…
Aubergine Parmigiana or simply Parmigiana, is a classic primo piatto rooted in three of the regions of Southern Italy as Campania, Calabria and Sicily. This is the Campania version, precisely…
The Sicilian Ragù is basically a mixture of minced meat, tomato sauce and peas. It is a very versatile Ragù, not only for seasoning pasta or rice or even eaten…
This creamy chestnut and sausage risotto is a classic Italian autumn recipe, rich, comforting, and perfectly balanced with sweet chestnuts and savory pork sausage.
