Trescatori Pasta from Abruzzo. Trescatori is another pasta I bought whilst on holiday in Abruzzo earlier this year. However, after doing some research about this pasta, I could only find it made by a couple of artisan pasta makers in Abruzzo. These pasta makers describe this pasta as being...
Cavatelli Pasta from Southern Italy
September 24, 2017 0 Comments
Cavatelli Pasta from Southern Italy. Rather similar looking to Sardinian gnocchi (malloreddus), cavatelli pasta are originally from the Molise and Pulia regions, but popular throughout Southern Italy and traditional today in Abruzzo, Campania, Basilicata, Calabria and Sicily. Each of these...
Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese
September 15, 2017 0 Comments
Spaghetti alla chitarra with 4 meat ragu. Why 4 meat ragu from Abruzzo? This 4 meat ragu recipe is really perfect for special occasions or just when you want to feed your family a one plate hearty and warming meal. Perfect, now that autumn is almost upon us! The first time I served it I was...
Pasta with saffron and zucchini
August 22, 2017 0 Comments
Fettuccini pasta with saffron and zucchini; This pasta with saffron and zucchini recipe is one of the many I have found on Italian recipe sites since returning from Abruzzo with my 2 grams of saffron. Apparently 1 gram can make 18 portions of pasta, so they’ll be more saffron pasta...
Pasta with Tuna Carbonara
August 20, 2017 2 Comments
Chitarrini Pasta with Tuna Carbonara. This pasta with tuna carbonara was my first attempt at making a seafood carbonara, but it won’t be my last. And happily my hubby loved it too. In UK, tuna melt (tuna and cheese sandwich) is popular but in Italy, cheese and fish have long been...
Pasta with saffron and pancetta.
August 16, 2017 24 Comments
Pasta with saffron and pancetta: Spaghetti alla chitarra con zafferano e pancetta. Pasta with saffron is very traditional in a number of Italian regions, in particular Abruzzo, where saffron has been cultivated since the 14th century. (go straight to recipe and leave your comments) I’ve just...