Gnocchi: the recipe of Italian granny

Gnocchi are one of the most popular dishes in the world, prepared in all the regions of Italy with the usual small differences. They are a very simple dish and they could be combined with any type of seasoning. In Rome they are one of the most served dishes along with Amatriciana and Carbonara. Due to […]

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Saltimbocca alla Romana: the unmistakable Italian taste

Saltimbocca alla Romana (Roman style veal slices) are a typical dish of the Roman cuisine: tasty slices of veal with raw ham and sage with a flavor so good that they jump directly into the mouth! A quick and appetizing treat: the name probably comes from its unmistakable taste. However, the origin of this dish […]

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Pesto: the traditionally mystical Italian sauce

Pesto is one of the sauces of the Italian culinary tradition typical of the Liguria region, a jagged arch on the sea, cradle of aromatic herbs. The original pesto is a cold sauce made from basil and cheese, enriched with pine nuts, garlic and extra virgin olive oil. As every recipe has undergone many transformations, […]

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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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Alfredo sauce: the recipe of the Italian spirit

The fettuccine with Alfredo sauce, better known as double-butter blondes, are a typical dish of the Italian cuisine. Certainly most Italians do not know about it. Moreover, despite being misunderstood by Italians, it reflects the Italian spirit, so recognized in the world. The fettuccine with Alfredo sauce is an artistic dish that contains a slice of […]

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Ravioli: the recipe of the kings of stuffed pasta

Ravioli are one of the types of Italian fresh stuffed pasta: it is, in fact, a pasta that involves the preparation of a very thin sheet, and then that is cut into small squares to wrap the filling. They are known and widespread in many parts of the world and there are many variations such […]

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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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Cacio e pepe: what else?

Cacio e pepe, cheese and pepper is an institution of Rome. It represents the popular soul of city that despite being majestic is also rich of hidden treasures. Very popular throughout Italy, this dish is one of the most famous first courses, along with carbonara, gricia and amatriciana, but among the four it is the simplest […]

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Ragù alla bolognese: a must of traditional Italian cuisine

Ragù alla bolognese is one of the sauce most characteristic of Italian cuisine is what has consecrated the Beautiful Country, as a maximum, the holder of the good kitchen. This sauce is prepared with minced meat. Many people use different types of meat: in the original version there is beef and pork. For the origin […]

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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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