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 [...]
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 [...]
