This is my own variation on the famous pesto sauce. It is a lovely dish to greet springtime with, when the desire for the fresh taste of herbs seems to...
This risotto does not differ much in principle from the Spanish paella. Considering that Sardinia and Catalonia have many things in common, including some dialect, this is not so surprising....
Another indispensable recipes. Although it takes some time to cook this sauce, the actual preparation is very tasty. The best result is achieved by using a piece of pork and...
One of the best-known Italian recipe abroad, Spaghetti Bolognese does not exist in Italy. It is something you will find in a restaurant run by non Italians or by Italians...
Tortellini are nothing else than a smaller version of tortelloni. Ol women in the region of Emilia Romagna, toward the north of Italy, make tortellini which are very small indeed....
It is well know all over the world that cannelloni can be made in thousands of ways. Fillings are made from meat, fish or vegetables or a mixture. In principle,...
The ribbed penne rigate are very popular in Italy, and abroad too. Usually, an Italian trattoria offers them all’arrabiata with chili or with a tuna fish sauce. (They are used...
Fresh chanterelles and morels are in season during the spring and early summer and are now available in most large supermarkets. Fresh ceps are available from August until late October....
I include a recipe for this well known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This...
This is one of the simples sauces. If you use garlic instead of onion, and olive oil instead of butter, you obtain a Neapolitan sauce that is equally good. If...
This is one that I had a lot growing up. Quick, easy and tasty. Serves:Â 4 Ingredients; 1 lb orzo (or any pasta you have on hand) 1/2 cup freshly grated...