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...
When it comes to eating well, Italy has a truly deserved reputation. However, after having lived here for 14 years, I have found that most of the time if you want to eat really, really well in Italy, go to where the Italians eat and, on the whole, avoid the tourist restaurants. In Italy...
Lombrichelli is an ancient typical fresh pasta from Tuscania and Viterbo in Lazio, which is made by kneading flour with salt and water to make a hard dough that is then worked one piece at a time to make thick, coarse spaghetti. Making lombrichelli reminds me a little of...
Bucatini all’arrabbiata from Rome Arrabbiata is good for you! In general, Italian food can’t be described as spicy. However, in Southern Italy especially, they love to use Italian red chili peppers (peperoncino) in many dishes. The Southern Italians believe that peperoncino is...
