Traditional first course of Italian and Emilian Cuisine in particular, Tagliatelle with Bolognese Ragù Sauce have aristocratic and ancient origins. The legend tells of the Tagliatelle, whose width must be 8 mm, they were invented on the occasion of the marriage of Lucrezia Borgia with the Duke of Ferrara in 1487 by the chef Zafirano. It
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Spaghetti alle Vongole (Spaghetti with Clams) is a seafood dish par excellence, a classic of the Neapolitan tradition and in general of the Italian traditional cuisine. Everyone has his own recipe, who adds vegetables, who tomatoes for a ‘red’ version, who season with bottarga, there are many variations. We propose just the easier and most classic
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Pastiera is a typical Neapolitan cake, one of the most loved both in Italy and abroad. There are many versions of this delicious cake, but the most famous is definitely the Neapolitan one. The pastry is crumbly and elastic and the cream inside is a perfect balance of sweetness and aromas; indeed for the preparation
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The Casatiello Napoletano (Easter Bread from Naples) is a bakery product of the Neapolitan culinary tradition, with ancient origins. With its filling rich in cheese and sausages, it was a special dish, which was prepared only during celebrations, required a long leavening and was cooked in a wood-fired oven. Over time it has become one
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The Casatiello Dolce (Sweet Casatiello) is a cake symbol of the Easter tradition together with the Neapolitan pastiera. It has the same name of Casatiello Napoletano but it’s a totally different dish. Nothing to do with the beloved and well-known salted casatiello, the dough is completely different. It is in fact prepared with mother yeast or,
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The Zeppole di San Giuseppe (Zeppole of St. Joseph) is a typical dessert of the Neapolitan pastry-making tradition. The name derives from the fact that they are generally prepared in the period of Saint Joseph (19 of March), so much so as to be a typical dessert on Father’s Day. The Zeppole are prepared in
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Spaghetti alla Puttanesca are a typical first course of Neapolitan Cuisine, also called simply “aulive and chiapparielle (olives and capers)”. They are prepared with a tomato-based sauce, tuna, olive oil, garlic, black Gaeta olives, capers and oregano. Of the same dish there is also a Lazio variant that sees salted anchovies added. Spaghetti alla Puttanesca
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