Tagliolini baked in broth (bassotti) recipe from Emilia-Romagna. Tagliolini baked in broth (bassotti) is a very old recipe from Romagna. Once upon a time, this dish was made in the embers of the kitchen hearth with pork bone stock. Today, of course, Italians make it in the oven and usually with...
Italian asparagus pasta recipe from Northern Italy. This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta. Eliche alla crema di asparagi Here in Veneto, Northern Italy, asparagus are a major player in the spring kitchen...
Vegetarian Umbrian Lentil Soup with Pasta At the end of last year, friends came to stay who live in Cascia, Umbria. Cascia is in a part of Umbria known as the Valnerina. This area is famous for a number of crops including small lentils, other legumes and saffron. So I was thrilled that...
Sagne Pasta from Central Italy. Sagne pasta (also called sagnette) is a traditional homemade pasta, typical of the cuisine of Abruzzo, Molise and parts of Lazio, as well as Salento in Puglia. The origins of sagne pasta. Sagne pasta usually looks like short rustic tagliatelle or...
Fried Sagne Pasta with Chickpeas: Recipe from Abruzzo. Known as ‘sagne fritte con ceci’ in Italian and ‘sagne sfritt’e cice’ in the local dialect, this fried sagne with chickpeas is one of the best pasta and legume recipes I have tried. I love the fact that it includes...
Genovese Mushroom Ragu with Trofie (tocco de funzi). Known as ‘tocco de funzi’ in the local dialect, this delicious Genovese mushroom ragu is a traditional pasta sauce from Liguria in Northern Italy. If they are available, it’s made with fresh foraged porcini (ceps). But, many Ligurians...
