Mag 12, 2021 | Pasta & Sauces
Testaroli (serves 4 | 30 minutes | easy) One of the most ancient forms of pasta that originates from an area called Lunigiana, on the border between Liguria and Toscana. The traditional recipe requires the use of the testo, a cast iron pan placed directly on a...
Mag 12, 2021 | Pasta & Sauces
Classic Lasagne (serves 6 | 2 hours (+ ragù day before) | complex) Lasagne, whether they’re with ragù or veggie, are extremely comforting, part of that comforting deriving from the long process needed to make them. I would recommend preparing the ragù the day...
Mag 12, 2021 | Pasta & Sauces
Cannazze di Calitri (serves 2 | 2.5 hours | medium) The name has origins that date back to the ‘700s, when this long, tube shaped pasta used to be left to dry on canes, and was therefore called cannazza. It is the dish that represents and was cooked for young married...
Mag 12, 2021 | Bread & more
Sicilian Panelle (serves 4 | 2 hours | easy) Panelle, deep fried chickpea flour fritters, are one of Sicily’s most famous street foods, most commonly eaten between two slices of bread. Strolling through Palermo you can find them in all friggitorie – small food...
Mag 12, 2021 | Bread & more
Casatiello (makes 1 | 40 minutes | easy) This traditional Neapolitan savoury bread or cake is simply delicious. Easy to make, especially for people who don’t enjoy chopping and slow cooking things. It tastes even better a couple of days after you make it, and it...
Commenti recenti