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...
Homemade Stuffed Mezze Maniche in Osso Buco broth. This divinely delicious stuffed mezze maniche in broth from Piacenza in Emilia-Romagna is one of the most delicious pasta in broth recipes I have ever tasted. If you try it, I’m sure you’ll think the same! Mezze maniche dei Frati...
Bucatini or Spaghetti All’ Amatriciana. Amatriciana is a simple and delicious classic Italian pasta recipe from Lazio with pretty ancient origins. It’s popular with kids and adults alike throughout Italy and abroad! Amatriciana comes from Amatrice in Lazio, Italy. Sadly...
