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Tagliatelle With Ragù Bolognese

Tagliatelle With Ragù Bolognese

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 Alla Puttanesca Recipe

Spaghetti alla Puttanesca

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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Spaghetti Cacio e Pepe Recipe

Spaghetti Cacio E Pepe

Spaghetti Cacio e Pepe (Spaghetti Cheese and Pepper) is one of the most famous first course of the Lazio and Roman Cuisine. To prepare this traditional and delicious dish you need only three ingredients: pasta (Spaghetti,  Rigatoni or Tonnarelli), Pecorino Romano cheese and black pepper. The few steps to prepare Spaghetti Cacio e Pepe, which make

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Shrimp Lingue Recipe

Linguine With Shrimp

Linguine with shrimp is a classic of Italian seafood cuisine. It’s a first course suitable for a quick lunch, when the time to cook is not much but you want to enjoy a dish very tasty. A very easy to prepare seafood dish with a rich flavour. Linguine pasta goes very well with the sauce a

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