Tagliatelle: a tasteful type of pasta

Tagliatelle is a type of handmade egg pasta typical of Italian cuisine. It owes its name to the “cut” that is made on the puff pastry previously pulled with a rolling pin and rolled up on itself. It is an Emilian pasta but widespread throughout the peninsula. You could very well apply the word “going […]

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Amatriciana: flavor of Rome

Amatriciana is one of those recipes that has got an eternal aura that defies the time. Despite it had undergone substantial changes, such as the addition of tomatoes, it remains a dish handed down from generation to generation. It is a very rich condiment based on four basic ingredients: the guanciale (pork cheek), the tomato, […]

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Carbonara: history and recipe

Carbonara is a dish loved by everyone. Always considered one of the traditional dishes of Roman cuisine, its origins, however, are Neapolitan. Its birth is recently, about 1944 when an American soldier came in Italy. In fact, the American troops liked very much our stalls where you can found original “street food” like pizzas fold […]

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