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.
Puntarelle, named for its small and spiky-shaped leaves, is one of the key vegetables in the cuisine of Rome and the surrounding Lazio region. A vivid green and long-stemmed variety of…
Strong flavours for these well-balanced potato gnocchi. Not the usual grated cheese though, just freshly toasted breadcrumbs to sprinkle on top. How many gnocchi per person? It depends on what…
Cavolo Nero, also known as Tuscan Kale cavolo-nero-tuscan-kale, is widely used in soups (the most famous is the Tuscan Ribollita), but it is also perfect to combine with pasta or…
Pasta e Ceci con Acciughe alla Romana is a classic filling and nutritious primo piatto as they do in Rome. Actually Pasta e Ceci is in general a dish made…
We have cooked and wrapped this Potato Gnocchi in a soft creamy sauce made with fresh peas and ricotta cheese, which together make a simple and honest alternative to the…
