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 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...
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) 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) 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...
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...
