Tuscan Pasta Tordellata with ragu, Swiss chard and ricotta. Known as Tuscan pasta tordellata, intordellata or stordellata, this delicious deconstructed version of a traditional tortelli recipe from Tuscany tastes as good as the filled pasta dish, with less work! I loved everything about this...
Cjarsons ravioli from Friuli Venezia Giulia. Cjarsons, also called cjalzons or cjalsonos, are an ancient traditional filled pasta from Friuli, particularly the Alpine region of Carnia. However, they are made in many parts of Friuli, both in the mountains and on the plains. Although of poor and...
Prune and Fig Cjarsons di Pontebba. Sweet Ravioli from Friuli. Also sometimes called agnolotti di Pontebba, these prune and fig cjarsons (cjalsons) are a traditional sweet ravioli from the town of Pontebba in Friuli Venezia Giulia, near the border with Austria. This is one of many types of...
Spinach tagliolini pasta with chanterelles and speck. Recipe from Trentino-Alto Adige. I actually have another version of pasta with chanterelle mushrooms and speck here on the Pasta Project, which I published in 2017. However, my sister came to stay recently and I wanted to make this recipe for...
Cavatelli Pasta with Rocket (Arugula); recipe from Puglia. This healthy and delicious vegetarian cavatelli pasta with rocket is a traditional dish from Puglia in Southern Italy. Typical of the Southern Italian culinary tradition, it’s one of many simple recipes made with just a few fresh...
Creamy Sausage and Saffron Pasta alla Monzese Recipe from Lombardy Pasta alla Monzese is a rich pasta recipe from the Brianza area in Lombardy, Northern Italy. This creamy sausage and saffron pasta is actually surprisingly simple to make and has just 4 main ingredients. However, it’s the...
