pepper

Webmaster October 19, 2023 0 Comments bacon, broth, butter, carrot, celery, eggs, flour, minced beef, minced pork, onion, pepper, red wine, tomate concentrate

Tagliatelle with ragù

Tagliatelle with ragù, incorrectly called tagliatelle alla Bolognese, are a typical dish of Emilia Romagna, in particular the area between Bologna and Modena. Homemade egg pasta is one of the most loved expressions of the Emilian area and even more so if seasoned with a delicious Bolognese sauce. Tagliatella is a type of pasta which, according to tradition, is of Bolognese origin, invented by a certain Master Zefirano in 1487. We even think that the “Bolognese” tagliatella has an official unit of measurement, consisting of a golden tagliatelle having a width of 8mm and a thickness of 6-8 tenths of a millimetre. Even the “Bolognese” ragù has its standard which requires it to follow the recipe presented here.

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.