Olive all’Ascolana, Meat-Stuffed Fried Green Olives
Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name…
Smacafam- Savoury Pie from Trentino Alto Adige – South Tyrol
Because of its peculiar position, the region of Trentino Alto Adige – South Tyrol, in the extreme north-east of Italy, finds itself at the crossroad of many different cuisines: it’s…
Ragout: That Very Italian Braised Meat Sauce with a French Name
The Italian term ‘ragù’ comes from the French word ‘ragoût’; whilst the original French name was however used to indicate any braised meat dish served with abundant gravy, the Italian…
White Ragout with Cinnamon for Tagliatelle
A ragout is called “white” when it doesn’t contain any tomato sauce; this unusual version with cinnamon is widespread in Emilia Romagna, Veneto and Piedmont. We suggest to prepare it…
Sausage & Sage Sauce for Calabrian Fileja
In a way, the Calabrian pasta Fileja looks like a spaghetti and fusilli hybrid: it’s usually about 20 cm in length, and its helicoidal shape is the result of wrapping…