There are two versions of the pasta puttanesca recipe: the Neapolitan and the one from the Lazio region. The ingredients are simple, the flavour exceptional in both versions. Discover the ingredients, some tips and some hypotheses about the origin of the recipe and of the name.
Pasta alla norma is one of the most famous Italian dishes in the world. It is a typical Sicilian recipe, and brings with it typically Mediterranean flavors. Let’s see the ingredients, how to prepare it, calories and nutritional values, some tips and hypotheses on the origin of the name.
Pasta amatriciana probably derives from the introduction of tomato in the gricia pasta recipe.
Discover ingredients of pasta with amatriciana sauce, recipe, history.
The history of pasta from Italy is part of a wider and articulated history. Since the Middle Ages, Italy has developed a cuisine that assigns pasta a primary food role: pasta is neither just a side dish or accompaniment, nor just an ingredient in broth dishes. Sicily was perhaps the cradle of the artisanal production of … Continue reading PASTA FROM ITALY: HISTORY, PRODUCTION, SOME FAMOUS PASTA DISHES
Whole wheat pasta is a food with different aspects that deserve some attention. The interesting aspects concern not only the nutritional values, the possible benefits for health or the flavors that best pair, but also the regulatory framework that defines the durum wheat integral semolina pasta. In the course of the article we will focus … Continue reading WHOLE WHEAT PASTA: CALORIES, NUTRITION, ONLINE SHOPPING
Al dente (Italian pronunciation: [al ˈdɛnte]) literally translates to to the toot. In cooking, the expression refers to a food cooked to the point that it still maintains a certain strength, and therefore opposes some relevant resistance to mastication. Foods cooked al dente are still firm to the bite, have a certain consistence. In reference to dried … Continue reading AL DENTE: MEANING, COOKING PASTA
How to cook pasta is a theme that may seem very simple, almost taken for granted, but it contains some aspects worthy of interest. Some prefer pasta al dente, others longer cooked pasta (according to some, then, overcooked pasta?). Then there are those who propose a cooking time that is even shorter than that of pasta al dente, and … Continue reading HOW TO COOK PASTA, COOKING PASTA AL DENTE
Pasta in Italy is widespread in every region, and there are many pasta shapes, names and recipes. Italy is the only European country to have developed pasta dishes since the Middle Ages, instead of using it only as an ingredient for broth or as accompaniment ingredient (such as happens with bread). Even today pasta dishes are … Continue reading PASTA IN ITALY: TYPES, SHAPES, NAMES, RECIPES
Orecchiette pasta with turnip tops is a typical Apulian dish, today known throughout Italy and beyond national borders. Orecchiette are a type of pasta combined, in the recipe considered traditional, with Rapini (turnip tops) without adding other vegetables. They also go well with broccoli and turnip tops sauce as well as with ragù sauce. Here we will … Continue reading ORECCHIETTE PASTA WITH TURNIP TOPS
The Spaghetti Carbonara recipe is one of the most famous Italian recipes in the world. In Italy we say Spaghetti alla Carbonara, which translates Spaghetti in the Carbonara way. The Carbonara dressing is based on cured pork cheek (in Italian: guanciale) and eggs which wrap around hot pasta. One of the fundamental points for the … Continue reading SPAGHETTI CARBONARA RECIPE, INGREDIENTS, HISTORY