Neapolitan cuisine is renowned worldwide for its rich flavors, and one dish that exemplifies this is the Neapolitan pasta omelet. These savory pancakes, also known as “frittatine di pasta,” are a typical street food in Naples and are often enjoyed as a first course during Sunday family lunches. The preparation of this dish involves several
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The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto. It’s made with tomatoes, ricotta, pine nuts and basil to create an irresistible cream! Like all regional recipes, however, this one also boasts numerous adaptations, that is, small variations in the basic ingredients that
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Pasta alla Norcina is a traditional dish of Umbrian cuisine. It takes its name from the town of Norcia, famous throughout the world for the production of sausages. It is a rich and substantial first course, easy and very fast, particularly suitable for Autumn and Winter which is prepared with pork sausage (the Norcia sausage
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The recipe of Pasta and Beans (Pasta e Fagioli) is a classic of Italian cuisine, a first course with an unmistakable flavor that has its roots in rural tradition. A poor and cheap dish, therefore, but always extremely tasty and genuine. Timeless Italian-style comfort food that warms the heart and brings everyone together thanks to its timeless
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Baked Pasta with Eggplant and Mozzarella is a classic first course of the Italian Cuisine, that is prepared on Sunday or on holidays, especially in summer to take to the beach or for a picnic picnic . With many fried eggplants, stringy mozzarella and tomato sauce is a vegetarian recipe, which never tires. Follow our authentic
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The regional dishes are often a matter of dispute among Italians, whether they are professional chefs or amateur chefs, and Spaghetti all’Amatriciana are no exception! Bucatini or spaghetti, pancetta or guanciale, garlic or onion … these are the main questions that anyone who is preparing to cook for the first time this recipe has to
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Pasta alla Norma is an original recipe from Catania. It is characterized by typically Mediterranean flavors. A tasty pasta dish seasoned with fresh tomatoes and a cascade of fried eggplants. In Southern Italy eggplants abound: used in dozens of recipes (for example Eggplant Parmigiana, Polpette di Melanzane), it is an ingredient with immense flexibility. But it
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Pasta ‘Ncasciata or Pasta Incaciata is a Sicilian baked pasta. What we offer, from Messina, is one of the many versions of this unique dish that, with more or less sensitive differences between the ingredients, is widespread throughout the island. Generally can use short pasta shapes, such as maccheroni or penne. The important thing is
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The Italian culinary tradition varies from region to region. If in the north is obligatory the lunch of the 25th in the south is celebrated with the dinner of the eve. Tradition wants that the 24th is the day of lean; Meals are therefore based on fish and vegetables. What unites all the national territory
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Sardinian gastronomic tradition is the result of the contamination of the cultures that overlook the Mediterranean. If in the northern part of the island we find many dishes similar to those of Liguria, in the western part we notice the Spanish influence. Everything is personalized according to the local raw materials and to the local
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