We all know gnocchi mainly from potato dough. But in Italy's regions, these delicious little pasta dumplings are also made from various types of flour, polenta or bread. In Venice and in Sicily, people love them with ricotta. Without potatoes is ...
Basics
Nonna Nina’s homemade fettucine all’uovo
If you love Italian cuisine, you simply have to try pasta fresca. Making your own pasta is really not rocket science. And if you follow the tricks that I learned from my grandmother, Nina, you will definitely become a master at making fettuccine ...
Power pasta: Fettuccine Alfredo
Is your fridge almost empty? And after the holidays, you’re craving a quick and simple dish? Then Fettuccine Alfredo is exactly what you need. In Italy, we like to serve this pasta dish with butter and Parmesan when somebody is weak or sick. ...
Black Rice Tagliatelle with Prawns and Broccoli
Pasta from the famous Venus rice, fine prawns and a sauce with saffron and broccoli. This dish is a homage to the colours of many Italian islands, to the gifts of the earth and the sea and a homage to love. Why love? Because black rice and saffron ...
Culargiones all’Ogliastra – Sardinian style pasta
Not only in Italy do filled pasta mirror local eating traditions. Culargiones from the mountainous region of Sardinia are no exception. And many a Sardinian also believes them to have spiritual powers. Beliefs and superstitions Pulses, ...
Pumpkin Cappellacci. Gold from Ferrara
Cappellacci are a speciality from Ferrara, which are sure to surprise you with their sweet and spicy pumpkin filling. I like to enhance the dough for the pasta ripiena with a touch of saffron. A feast for the eyes and a treat for the palate. ...
