Tagliolini with Taleggio and Black Truffle With just one mouthful of this Northern Italian recipe for tagliolini with taleggio and black truffle, you will fully understand why truffles are the most prized of foraged foods and have been called the diamonds of the kitchen! Tagliolini al tartufo...
Baked Anelletti from Palermo. A timballo of oven-baked anelletti is the most popular “pasta bake” in Sicily, particularly in Palermo the island’s capital. It takes a little time to make but the looks on your guests’ faces will make it worth it! Timballo di Anelletti. A timballo...
Italian white ragu pasta with wild mushrooms (chiodini) One of the tastiest ingredients to be found here in Italy during the autumn is wild mushrooms. Italians love them, especially with pasta. This Italian white ragu pasta with wild mushrooms is one of many delicious Italian recipes for pasta...
Bigoli pasta with farmyard ragu (di corte) from Padova. Bring a taste of Northern Italy to your table with this traditional bigoli pasta with farmyard ragu made with slow cooked duck, guinea fowl and stewing hen. Bigoli con ragu di corte. One of the most interesting things about Italian cuisine...
Garganelli Pasta with Romagna Shallots and Guanciale Pasta with Romagna shallots is a traditional dish in Emilia-Romagna, where delicious Romagna shallots are cultivated. It’s easy to make and of course you can use other types of shallots too! Garganelli con scalogno di Romagna...
Baked Lasagne in Broth alla Molisana; Recipe from Molise. This baked lasagne in broth is a very very old recipe from the tiny Southern Italian region of Molise. It is absolutely scrumptious and so worth the time it takes to make! Lasagne al brodo alla Molisana. Baked lasagne in broth is a...
