12 Pasta Recipes from Rome. In the world of Italian pasta, some of the most well-known and popular pasta recipes come from Rome and Lazio. You may well have already heard of and even love some of these 12 authentic Roman pasta recipes. But, I’m sure there are others you will really enjoy...
Baked Fazzoletti Pasta from Abruzzo (Fregnacce Abruzzesi).
March 28, 2020 54 Comments
Baked Fazzoletti Pasta from Abruzzo (fregnacce Abruzzesi). Known as fregnacce Abruzzesi, this yummy baked fazzoletti pasta recipe from the Teramo province in Abruzzo is made with handkerchief pasta squares filled with a meat and sausage ragu. This is a delicious alternative to classic...
Sausage Rigatoni alla Zozzona.
March 21, 2020 43 Comments
Sausage Rigatoni alla Zozzona Recipe from Rome. Sausage rigatoni alla Zozzona is a traditional pasta recipe from Rome that Romans make to use up leftovers of typical local ingredients. It’s easy to put together and substantial enough to be a meal on its own. Rigatoni alla Zozzona. The...
Creamy Pork Fillet Tagliatelle alla Castellana.
March 12, 2020 42 Comments
Pork Fillet Tagliatelle alla Castellana: Recipe from Trentino-Alto Adige. This creamy pork fillet tagliatelle is a beautiful elegant fresh pasta recipe from Trentino-Alto Adige known as tagliatelle alla Castellana in Italian. The fairly easy pork fillet sauce includes mushrooms, fresh cream...
Neapolitan Ziti Pasta with Italian Lardo (ziti lardiati)
March 3, 2020 37 Comments
Neapolitan Ziti Pasta with Italian Lardo. (ziti lardiati) This Neapolitan recipe for ziti pasta with Italian lardo is another recipe that originated in what the Italians call ‘la cucina povera’ (the kitchen of the poor) Today, these dishes not only continue to be an important part of...
Tagliolini Baked in Broth (Bassotti).
February 26, 2020 6 Comments
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...