pasta

Webmaster August 9, 2023August 9, 2023 0 Comments broth, butter, chard, eggs, flour, grana padano, nutmeg, pork leg, rosemary, sage leaves, spinach, veal

Agnolotti del Plin

Agnolotti del Plin are a type of stuffed pasta typical of the Langhe in Piedmont. The plin is the pinch with which this particular type of agnolotti is closed. In fact, the agnolotto from the Langhe differs from the more well-known Turinese one in some characteristics. First of all its small size, then for the filling which, reflecting the influences of the Ligurian tradition, is made of meat (leftovers from roast pork and veal) accompanied by vegetables. There are variants with meat that can be rabbit or sausage, as in vegetables that instead of spinach can be present beets, cabbage, carrots, etc. Turinese, due to the size, reduced and because the filling also includes vegetables, as the Ligurian tradition also wants. It can often happen that different or unusual meats are used for a filling, such as rabbit meat.

pasta Puglia recipes

Webmaster August 9, 2023August 9, 2023 0 Comments anchovy fillets, chilli, garlic, orecchiette, tarallini, tomatoes, turnip tops

Orecchiette with Turnip Tops

Orecchiette with turnip tops are perhaps the most famous dish of traditional Apulian cuisine. Dish of poor origins and peasant tradition has been able to conquer all the tables over time, not only those of Puglia, but throughout Italy. There are variations, there are those who like to add crushed tarallini on top, giving a crunchy touch to the dish, and those who like to add some browned tomatoes together with the sauce.

liguria pasta recipes

Webmaster August 9, 2023August 9, 2023 0 Comments basil, garlic, green beans, parmesan, pine nuts, potatoes, trenette

Trenette with pesto

Trenette with pesto is a typical Ligurian dish and is very well known on all our tables: it has spread throughout the national territory and also abroad. But not everyone knows that the real dish includes not only the use of Genoese pesto to season pasta, but this is accompanied by boiled potatoes and green beans. In fact, it is only thanks to the addition of these two ingredients that the dish acquires a more complete and distributed taste, without exaggerating with the addition of pesto which can, at times, make the dish less digestible or taste too garlicky.

pasta recipes Toscana

Webmaster August 9, 2023 0 Comments carrot, celery, chard, chicken livers, eggs, flour, lemon, minced beef, minced pork, nutmeg, onion, pecorino, red wine, ricotta, tomatoes, wheat semolina

Maremma-style Tortelli

Maremma-style Tortelli are a typical recipe from southern Tuscany and more precisely from the Maremma, a vast area that extends into the province of Grosseto. This dish is perhaps the most representative of this area. Tortelli, in fact, are loved by all Maremma inhabitants, tortelli are prepared both in homes where there is a good housewife or in restaurants in the area, and everyone requests it in large quantities. There are also fairs and festivals to act as an environment for this beloved dish. Dish of peasant origin, where the strictly egg pasta is hand-rolled, the stuffing is made with aromatic herbs and ricotta and to season everything, a meat sauce cooked over a very low heat, enriched with herbs. Once the tradition wanted it also accompanied by chicken livers.

campania pasta recipes

Webmaster August 9, 2023August 9, 2023 0 Comments clams, garlic, parsley, pepper, spaghetti

Spaghetti with Clams

Spaghetti with clams is a typical dish of Campania, now so widespread and appreciated throughout the Italian territory, that it has become one of the most consumed fish dishes in Italy. Precisely thanks to its simplicity in preparation, spaghetti with clams remains one of the symbolic dishes of Italian cuisine, where the flavor of the sea is paired with everyone’s most loved pasta shape: spaghetti. There is also the red version, where the clams are cooked in a tomato sauce.

lazio pasta recipes

Webmaster August 8, 2023August 8, 2023 0 Comments eggs, guanciale, pecorino romano, pepper, spaghetti

Spaghetti alla Carbonara

Spaghetti alla Carbonara is a typical dish of Rome, whose origins still seem uncertain: The most accredited hypotheses make it a typical Lazio tradition, coming from the carbonari who came to Rome from the Lazio and Abruzzo Apennines. The “carbonari” (Roman term for charcoal burners) prepared a dish called “cacio e ova” of Lazio and Abruzzo origins, a very popular dish because of the easy availability of the ingredients. This dish was prepared the day before, then brought to work inside the “tascapane”. Hence the diffusion of a dish of pasta “alla Carbonara” made of eggs and cheese.

emilia romagna pasta recipes

Webmaster August 8, 2023August 8, 2023 0 Comments bacon, carrot, celery, eggs, flour, ham, milk, minced beef, nutmeg, parmesan, spinach, tomato, wine

Green Lasagna Bolognese

Green lasagna alla bolognese is a dish known to all and very famous, not only throughout Emilia, but also throughout the world. Strange to say, the most ancient origins of this dish can be traced back to the Neapolitan tradition (1200-1300) even if the version known to all of us is practically the Bolognese one. Layers of fresh green egg pasta, thanks to the addition of spinach in the dough, are seasoned with the famous Bolognese sauce, and enriched with béchamel sauce and grated Parmigiano Reggiano. The preparation of this dish is more than difficult and long and laborious, however the results will greatly reward the effort in preparing it!

pasta recipes veneto

Webmaster August 8, 2023August 8, 2023 0 Comments bay leaves, bigoli, butter, concentrated tomato, garlic, juniper berries, onion, pasta, red wine, rosemary, wild boar

Bigoli with Wild Boar Ragù

Bigoli with wild boar ragù are the Venetian version of a tasty wild boar-based first course that all Italians are so passionate about. In fact, wild boar meat is perhaps the most commonly consumed game meat in Italy, thanks to the abundance of these animals and the particular flavor of its meat, which is well suited to sauces and condiments obtained from long cooking and long maceration under red wine and aromas