Guanciale, Italian Cured Pork Jowl
Guanciale is a cut of meat, later transformed into cured meat, typical of Central and part of Southern Italy, but it finds its greatest fame in the town of Amatrice,…
Pasta all’Amatriciana from Lazio
Pasta all’ Amatriciana or simply Amatriciana, is one of the most famous and loved pasta sauces in Italy. It takes its name from the town of Amatrice, Lazio region where…
Carbonara
Pasta Alla Carbonara or simply Carbonara, is a typical rustic dish from Lazio region where Roma is located. It’s one of the most famous Italian recipes although it is now identified…
Pasta with Guanciale,Black Garlic and Tomatoes
All strong and intense flavours for this pasta dish with guanciale, black garlic and tomatoes. Black garlic is nothing else than a basic white garlic fermented two to three months…
Mushroom and Guanciale Soup
An intense flavoured mushroom soup in which Guanciale, an Italian cured pork jowl well known for being one the key ingredients in the famous Carbonara pasta-alla-carbonara, adds just the right…