Italian Braised Pork Ribs with Pasta; Recipe from Emilia-Romagna. This succulent Italian braised pork ribs with pasta is a classic dish enjoyed throughout Italy. Traditionally it’s served on Sundays and holidays as two courses but it can be made into two meals or eaten as a one plate dish!...
Pasta alla Pastora Recipe from Alto Adige (South Tyrol) Maccheroni pasta alla pastora is a typical meat pasta dish from the beautiful Alto-Adige (South Tyrol) in North-East Italy. This is a delicious, hearty and very tasty recipe that is not only a great way to use up leftover Bolognese but is...
Pasta alla Papalina: recipe from Rome Pasta alla papalina is a creamy pasta recipe from Rome named after Pope Pius XII, who was the inspiration behind its invention. Usually made with fettuccine, this dish is super simple to make and a great way to use up leftover ham! Italians love to talk...
Gargati with Spring Ragu (il Consiero) Known as il consiero, this mixed meat ragu from Vicenza in Veneto is a really interesting sauce that actually changes with the seasons. In this version, gargati with spring ragu, the sauce is made of lardo and 3 white meats, as well as fresh peas and...
Authentic Italian Spaghetti alla Carbonara. Spaghetti alla carbonara is probably ‘the’ most well known Italian pasta recipe. Well, maybe alongside spaghetti bolognese! And like spaghetti bolognese, it has been reinvented a thousand times outside of Italy. Of course, different...
Maccheroncini di Campofilone pasta with Marchigiano ragù. Maccheroncini di Campofilone pasta with Marchigiano ragù is a traditional recipe from the Le Marche region in Central Italy. Made with chicken, beef and pork, this rich slow cooked Marche-style ragù is so full of flavour. And the...
