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.
This fulfilling dish very rich in butter, cheese, potato and cabbage is called Pizzoccheri, pronounced ‘pizzo-kke-ree’, a tagliatelle-alike short pasta with a porous and rustic texture made from buckwheat flour.…
Soft and creamy, this split pea and buttermilk soup is simply perfect to enjoy hot or cold any time of year. Serves 4, Preparation 10 mins, Cooking 25 mins 400…
A quick-to-make and super-creamy soup with carrots and red onions. It is perfect both eaten hot as an autumn dish and as a summer dish eaten cold. We used Tropea…
Penne all’Arrabbiata is a pasta with a spicy sauce, a speciality of Rome. Arrabbiata in English is Angry, which is the meaning of this sauce due to its spiciness. It…
Pappardelle is an egg pasta format akin to tagliatelle but a tad wider and is typical of Tuscany. Pappardelle in general do not mind condiments with a strong texture and…
