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 [...]
There are various dishes that have unsure origins, and are claimed by a number of Italian regions. Arancini, though, suffer no such ambiguities. They’re as Sicilian as you can get, though thanks to internal migration you can find them on sale as a perfect take-away food in bars and cafes in most Italian cities. These [...]
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 [...]
