Puntarelle Pasta with Burrata. The Romans are crazy about puntarelle, the flower shoots of Catalonian chicory, and you will be to after you have tried this delicious puntarelle pasta with burrata. Cavatelle con Puntarelle e Burrata. Puntarelle are most probably a vegetable that many have never...
Pasta alla Gricia; Recipe from Rome Pasta alla Gricia is a Roman recipe of very ancient origins. In fact, according to food historians, this recipe was invented around 400 AD and was a typical dish served in the taverns of Ancient Rome. It’s also often referred to as white Amatriciana! When in...
Romanesco broccoli pasta soup; recipe from Rome. Minestra di pasta e broccoli romani. This Romanesco broccoli pasta soup had me at the first spoonful! It is tasty and warming and so perfect for the never-ending winter we are experiencing at the moment in Northern Italy! Once again...
The divine gnocchi alla Romana! The first time I made these gnocchi alla Romana, was actually the first time I had eaten them. However, it wasn’t the last! They have become a firm family favourite! I love potato gnocchi, but they aren’t always very light and many gnocchi dishes...
Rigatoni, pasta with ridges. The word rigatoni comes from the Italian word ‘rigate’ which means ridged, grooved or lined. ‘Rigatoncini’ are a smaller version, more similar in size to penne. Rigatoni are a form of tube-shaped pasta of varying lengths and...
Pasta Cacio e Pepe from Rome & Lazio. Pasta Cacio e Pepe. Cacio e pepe is a traditional pasta recipe from the Eternal city, Rome and the Lazio region in general. Like many popular pasta dishes its roots can be found in the simple food of the peasant population, in this case mainly the...
