Pasta alla Norcina might be seen as boring, but it epitomises Italian pasta dishes like few others in its captivating simplicity. Its history and modern evolution, particularly online, justify this description in our view: Norcia is a small town in…
Linguine con Cavolo Nero
In autumn, our favorite greengrocer not only stocks pumpkins and other seasonal produce, but also lesser-known vegetables, such as black kale, also known as cavolo nero, in German also called “Palmkohl” (palm kale). Its enormous leaves really do resemble palm…
Fregola ai frutti di mare
Fregola is a small, pearl-like pasta made from durum wheat semolina, about the size of peppercorns, and a Sardinian speciality. It is often sold as ‘Fregula Tostata’ in well-stocked Italian food shops. It is called this because this type of…
Pesto
There are countless varieties of pesto available to buy, and some of them are good products. However, most of them fall far short in terms of taste compared to what you can make yourself in a short time, so here…
Pasta alla Genovese
Neapolitan cuisine has a character all its own, as can be seen in dishes such as pasta e patate. That’s right, pasta with potatoes. It tastes divine. Outside Italy, however, this cuisine often seems to be less well known. While…
Pasta al Pomodoro
Pasta al Pomodoro. Exactly. That’s spaghetti with tomato sauce. Any questions? All right then: The simplest dishes that stand the test of time do so for one reason only: they are brilliant. So it is with this one. One of…
Pasta e patate
Pasta e patate (pasta with potatoes) is a simple but extremely popular dish from traditional Neapolitan cuisine – Naples is the capital of the Campania region in southern Italy and well worth a visit. This dish belongs to the so-called…
Spaghetti con le cozze
You can prepare this dish in different ways, with or without tomatoes, for example. Here we explain the golden rules that you should follow in every variation to cook the perfect pasta with mussels. You can find a recipe for…
Agnolotti with mushroom filling
Classic form of pasta and classic filling – what a treat! Pasta requires a dough, which we have explained here. The rule of thumb is 100 g flour and one egg per person and it almost always works. However, eggs…
Pasta con la mollica
Today we have something for the quick cuisine. We don’t understand why this pasta is not better known. It is common in Sicily and the southernmost parts of mainland Italy (Calabria, Apulia) and for all its simplicity, it is fascinatingly…
