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…
Spelt Pasta Frittata with Mushroom, Guanciale and Pecorino Romano
Pasta Frittata, Frittata di Pasta in Italian is a nice way to reuse leftover pasta or even to prepare a lunch from scratch. In Italy, it is very popular and…
Vignarola – Vegetable Side Dish from Lazio
This recipe comes from Lazio, the region where Rome is located; in the local dialect, the word ‘vignaroli’ come from the Italian word vigna – vineyard, and they are the…
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,…
Spaghetti with Baked Tomatoes, Black Garlic and Guanciale
All strong and intense flavours: tomatoes, black garlic and guanciale come together in this dish for an explosion of taste. Using the right ingredients is fundamental to achieve success in…