The most devoted to traditions will not fail to bring to the Easter table a typical dish based on lamb. The…
The Pasta e Patate alla Napoletana (Neapolitan Pasta and Potatoes) is a delicious variation of the classic Pasta and Potatoes. It…
The Saltimbocca alla Romana (Roman Saltimbocca), as the name suggests, are one of the strong points of Roman cuisine. They represent…
The Orecchiette con le Cime di Rapa (Orecchiette pasta with turnip tops) are one of the most representative dishes of Apulia,…
The Pappa al Pomodoro (Bread and Tomato Soup), a dish that speaks of Tuscany, a tasty childhood memory for many, comes…
The Caprese is a typical salad of Capri island, from which it takes its name. It’s very easy to prepare and…
The history of Pizza is long, complex and uncertain. The Pizza Marinara (topped only with tomato sauce, garlic and oregano) dates…
The first Carbonara seems to have been made in Rome in 1944. The most reliable story tells the meeting between the…
The Gnocchi alla Sorrentina (Sorrento Style Gnocchi) are a classic dish of the Campania region tradition, a must for Sunday lunch and…
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