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...
Gnocchi alla Romana
January 25, 2018 18 Comments
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...
Tagliatelle with chicken liver; a recipe from Emilia-Romagna.
December 5, 2017 0 Comments
Tagliatelle with chicken liver. Le tagliatelle ai fegatini di pollo. Not everybody likes liver and some people can’t seem to decide if they like it or not. As a child I hated eating it. I’m sure I’m not alone in that. On the whole I wasn’t a fussy young eater...
Passatelli Pasta from Emilia-Romagna
November 29, 2017 0 Comments
Passatelli: an unusual type of pasta! Although I have lived in Italy for 14 years, I only discovered passatelli last year. Probably because they’re not typical in many parts of Italy. Although you can find them in Marche and Lazio, they are considered to be essentially Romagnolo...
Fusilli Pasta; long, short, homemade and hollow. Most people have heard of, and probably eaten, fusilli pasta. However, did you know there is actually a fusilli family? There is the traditional short spiral pasta which originally comes from Southern Italy and a long version which Italians...
Cavatelli Pasta from Southern Italy
September 24, 2017 0 Comments
Cavatelli Pasta from Southern Italy. Rather similar looking to Sardinian gnocchi (malloreddus), cavatelli pasta are originally from the Molise and Pulia regions, but popular throughout Southern Italy and traditional today in Abruzzo, Campania, Basilicata, Calabria and Sicily. Each of these...