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…
Romanesco Broccoli Fried Balls
Romanesco Broccoli, Broccolo Romano in Italian language, is a typical kale from Lazio region, where Rome is located. It is called Romanesco just because it has been known throughout the…
Pallotte Cacio e Ova – Cheese and Egg Balls in Tomato Sauce
Pallotte Cacio e Ova, literally means “small balls with cheese and eggs”, are balls made of cheese and eggs and stale bread, then fried and tossed in a tomato sauce.…
Pistachio Nuts & Ricotta Cheese Sauce for Pasta
Pistachio nuts and Ricotta, that works very fine both as a sweet and a savoury combo at same time. Serves: 4 | Preparation time: 10 mins | Cooking time: 20…
Roman Cacio e Pepe
Cacio e Pepe is a pasta dish from Roma. “Cacio e pepe” means “cheese and black pepper”. The word Cacio means Cheese in several central Italian dialects, in this recipe…