Linguine and white beans in tomato sauce

Linguine and white beans in tomato sauce Linguine and white beans in tomato sauce is a delicious first course sure to make a splash. This recipe is easy to prepare but at the same time suitable for special occasions. In Italy there are many versions of pasta and beans, and it is mainly prepared as a…

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Sliced potato, leek, and dried tomatoes tart – vegan recipe

Sliced potato, leek, and dried tomatoes tart The combination of leeks, potatoes, and dried tomatoes is magical – it always produces love at first bite. Here a classic recipe has been changed slightly, replacing the butter with extra virgin olive oil.  The oil is also used for the sauce made with rice milk. Oil makes…

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Gragnano baked paccheri cake, classic recipe

Gragnano baked paccheri cake Gragnano baked paccheri cake is a dish you can serve your guests on special occasions. This version is savoury and a bit tangy thanks to the use of Pecorino Romano cheese. You can use vegetarian Pecorino Sardo cheese as an alternative, here an example. With just a few ingredients you will…

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Vegan long fusilli pasta with sauteed vegetables and carrot puree

Long fusilli pasta with sauteed vegetables and carrot puree, also called “dell’amicizia” (“among friends”)   Long fusilli dell’amicizia is a vegan recipe, simple but with a rich and well-balanced flavour.  The key to achieving the depth and balance lies in cooking the vegetables properly, so they are soft but still retain their nutritional value. The…

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Strozzapreti with spicy shallot and pork cheek

Strozzapreti with spicy shallot and pork cheek “Italy’s Greatest Gastronomic Treasure, Emilia-Romagna”. This is how D. Rosengarten defined the Emilia Romagna region in his famous article on Forbes. Full article here. Strozzapreti with spicy shallot and pork cheek (guanciale in Italian) are a traditional dish of the Romagna region, where a special variety of shallots…

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Ricotta and fig mousse with balsamic vinegar caramel

Ricotta and fig mousse with balsamic vinegar caramel Preparing the ricotta and fig mousse cake with balsamic vinegar caramel is very simple. The only secret is to use a top-quality ricotta.The ricotta mousse is distinguished from other cakes by its delicate flavor and texture. It can be combined with almost any fruit, not only with figs.The cake…

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Gragnano calamari-shaped pasta, with marinated fresh tuna, olives crumbs, and fresh tomatoes

Gragnano calamari-shaped pasta is perfect for certain dishes.  Its grooved texture helps absorb the sauce. Its thickness is perfect for cooking until the sauce is creamy. The space inside the calamari lets in the sauce and other delicious food. With every bite, you celebrate the flavours. The following recipe pairs this pasta with a delicious sauce…

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Gragnano fusilloni with ricotta, taralli, and dried tomatoes

Gragnano fusilloni with ricotta, taralli and dried tomatoes is such a tasty recipe that after you have tried it you won’t want to wait to prepare it again. It is typical in Puglia (and other areas in the South) to sprinkle crispy taralli breadcrumbs on top of the dish before serving. Using the amazing Gragnano pasta…

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Baked Bolognese rice cake

Baked Bolognese rice cake The  “baked Bolognese rice cake” (also called “decorations cake”) is a typical sweet belonging to the culinary tradition of Bologna. It was prepared during the “Feast of decorations”, a festival established in occasion of the tenth anniversary of a parish. The name derives from the custom families had of hanging colored…

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Aubergine and provolone croquettes

  There are thousands of classic Italian recipes. Some are known throughout the country, like lasagna, aubergine parmesan, and pizza. Others are more region specific, the kind we grew up with. The recipe for this week is aubergines croquettes, a dish passed down from my aunt. Crispy outside and soft inside, they combine the savoury…

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