Pasta Cacio e Pepe from Rome & Lazio. Cacio e pepe is a traditional pasta recipe from the Eternal city, Rome and the Lazio region in general. Like many popular pasta dishes, its roots can be found in the simple food of the peasant population. In this case, mainly the shepherds of the Agro...
Bigoli with Duck Ragu from Veneto. Bigoli with duck ragu is a traditional dish here in Veneto where I live. In fact, if you are visiting the region you are bound to find it on offer in many restaurants. It is also often cooked by the Venetians on holidays or feast days. I have eaten it many...
Gargati Fresh Pasta Tubes from Veneto. Gargati is a fresh egg pasta found, eaten and made only here in the Veneto region in Northern Italy. Although there is a similar looking pasta known as ‘subioti’ (still to feature on The Pasta Project). Gargati looks very like sedani or long...
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...
Pici pasta from Tuscany. Pici is an ancient type of pasta from Tuscany. Originally always fresh and homemade, this pasta looks like long thick spaghetti. Like many other types of pasta which were invented a long time ago and were an important staple for Italy’s rural peasant population, pici...
The divine gnocchi alla Romana! The first time I made these gnocchi alla Romana, was actually the first time I had eaten them. However, it wasn’t the last! They have become a firm family favourite! I love potato gnocchi, but they aren’t always very light and many gnocchi dishes are better...
