Pasta alla Gricia; Recipe from Rome Pasta alla Gricia is a Roman recipe of very ancient origins. In fact, according to food historians, this recipe was invented around 400 AD and was a typical dish served in the taverns of Ancient Rome. It’s also often referred to as white Amatriciana! When in...
Neapolitan Baked Ziti Pasta al Gratin Maccheroni al gratin. Neapolitan baked ziti pasta al gratin with béchamel is a traditional dish in Naples, Southern Italy. Like other baked pasta recipes, it’s popular for family meals on Sundays and holidays. However, this delicious baked pasta...
Maltagliati Pasta with Braised Veal and Onions This super tasty 2 in 1 pasta with braised veal and onions recipe from Sicily can be served as two meals or two courses. Either way you are bound to love the the soft tender veal served in a thick onion sauce over pasta. Maltagliati con...
Maltagliati Pasta In Italian, the word ‘maltagliati’ literally means ‘badly cut’! In fact, these squares, rhombus or irregularly shaped flat pasta pieces started life as the remains of rolled out tagliatelle pasta dough or re-kneaded ravioli cuttings. Although once just a way for...
Torchio Pasta (Maccheroni al Torchio) Despite the fact that torchio pasta is made by a number of pasta companies here in Italy, I have been unable to find much information about this particular shape’s origins. This is probably due to the fact that the name ‘maccheroni al torchio’...
Warm Pasta Caprese with Maccheroni al Torchio Made with the typical Caprese salad ingredients of tomatoes, mozzarella and basil, this warm pasta Caprese is a delicious Italian summer classic! Caprese Salad is a typical summer salad from Campania in Southern Italy. It consists of tomatoes and...
