Sagne Pasta from Central Italy. Sagne pasta (also called sagnette) is a traditional homemade pasta, typical of the cuisine of Abruzzo, Molise and parts of Lazio, as well as Salento in Puglia. The origins of sagne pasta. Sagne pasta usually looks like short rustic tagliatelle or...
Genovese Mushroom Ragu with Trofie (tocco de funzi). Known as ‘tocco de funzi’ in the local dialect, this delicious Genovese mushroom ragu is a traditional pasta sauce from Liguria in Northern Italy. If they are available, it’s made with fresh foraged porcini (ceps). But, many Ligurians...
Baked fish ravioli from Liguria, Northern Italy. Fresh seafood and homemade pasta are a match made in foodie heaven! If you are a fish and seafood lover, this baked fish ravioli from Liguria in Northern Italy is an absolute must-try! It’s perfect for special occasions like Valentine’s Day...
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...
