Calabria is famous for, amongst other things, its tomatoes, and this is a great, fresh Ingredients 8 large tomatoes 8 spoonfuls of pasta – you can use what you want, but Ditalini are particularly adapt Olive Oil chopped parsley mint leaves basil grated pecorino salt pepper how to do it Wash the tomatoes thoroughly, and [...]
Tagliolini al tartuffo nero di norcia is a simple, and profoundly regional dish, but one with a strong flavour and identity. Tagliolini are a fresh egg-based pasta that is quick to cook, and goes well with light sauces. In essence they’re the same length as spaghetti, and slightly less wide than tagliatelle, but wider than [...]
Pesto is one of those dishes that, while it has a clear geographic origin in Liguria, has become not just a national favourite but an international dish – and for good reason. The traditional recipe is simple and easy to prepare. It’s popularity is down to the great taste you get when you use fresh [...]
This autumnal recipe is found predominantly in the area that stretches between Ferrara and Mantova, and so can plausibly be placed in either Emilia-Romagna or Lombardy – it makes no difference to the taste! A classic dish that is often overlooked in summaries of Italian recipes, mainly because the famous chronicler of Italian cuisine, Artusi, [...]
Spaghetti aglio, olio e peperoncino is one of Italian cooking’s simplest and yet most satisfying recipes. It’s regional origins are lost in time, with various regions claiming it as their own – from Abruzzo through to Lazio or Tuscanny. We’ve included this in the Sicilian section, because of a memorable variation we tasted in Palermo one [...]
