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.
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…
A combo of ingredients to jazz up spaghetti with anchovy, black olives and a dash of nduja. Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins Method…
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…
Risotto con castagne e salsiccia di maiale, a purely autumnal risotto with chestnuts and pork sausage with a hearty and yet subtle flavour. Pre-cooked chestnuts are perfect and also handy…
