The Pasta Teller: Chapter 9 – Cannelloni

Cannelloni is a typical pasta shape in Italy, mostly from Emilia Romagna, a Northern Italian Region; and in Campania, a southern one.

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Savoury Mini-Cheesecakes with Olives

These mini-cheesecakes are savoury, easy to make and can be served for brunch, as an appetizer or as a side to a salad or a vegetable soup. Try it!

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The Pasta Teller: Chapter 8 – Fettuccine

Fettuccine, also known as Tagliatelle, is the pasta shape that best represents Bologna City.

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The Pasta Teller: Chapter 7 – Bucatini

“Bucatini” is a pasta shape characterized by a central hole that crosses the whole length of this particular big spaghetto.

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Sicilian Oven-Baked White Fish on My Way

Sicilian Oven-Baked White Fish is a very delicious and aromatic fish dish that’s also easy to prepare.

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The Pasta Teller: Chapter 6 – Strozzapreti

In the beginning, as all the other pasta shapes, the Strozzapreti represented a typical meal only on holidays and in the wealthiest families.

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Saucy Spicy Meatballs with Vegetables Couscous

I really love spicy food… and I really love meatballs as well! Yesterday I tried to combine Italian and Indian traditions and achieved a very tasty result!

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The Pasta Teller: Chapter 5 – Fusilli

The Fusilli is a particular shape of pasta, typical in Campania and Molise, two southern regions of Italy. It is distinguished by its characteristic spiral shape.

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Courgette Pancakes with Garlic Yoghurt Sauce

Courgette pancakes can be served as appetizer, for brunch, lunch or dinner. Try it! The Garlic Yoghurt Sauce is very light too!

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The Pasta Teller: Chapter 4 – Paccheri

The Paccheri is a traditional kind of pasta from Naples, shaped as giant maccheroni, usually made with durum wheat and water. Origins Once upon a time, it was known as the “pasta of the poor” because they are so big that just a few paccheri were enough to fill your tummy. The origin of the name…

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