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Amatriciana sauce is a well-known Italian recipe. Let’s see a version of the recipe that we believe is very tasty, hypotheses about the origin of the recipe and some changes of this tasty sauce over the years.

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 Carbonara is one of the most famous Italian dishes. In Italy we say pasta alla carbonara, which translates pasta in the carbonara way. Carbonara sauce is made with guanciale (i.e. cured pork cheek) and eggs that wrap around hot pasta. Let’s see a recipe, nutritional values, calories and some other information

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

Cima di rapa (Brassica Rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.), also known as Broccoli rabe, Rapini, Raab, Spring broccoli, Italian turnip, is a vegetable typically grown and cooked in Central and Southern Italy. Cima translates top, and rapa transalates Turnip, so the literal translation would be Turnip top. Cime is the plural of Cima, and in Italy we normally … Continue reading CIME DI RAPA, BROCCOLI RABE, RAPINI: COOKING, RECIPES, NUTRITIONAL VALUES