August 15, 2018

Did you know Ricotta cannot really be considered a true cheese, as it is obtained from the whey without the curd? While on the Amalfi Coast you must absolutely try the one from Agerola, my favorite in the world.

-serves 4-


200 g (7 oz) ricotta
1 T sugar
100 g (3.5 oz) m...

July 21, 2018

Gragnano, next door to Naples, that's where the dry pasta made with durum flour originated. 

Pasta makers were drying their pasta on the main street to capture the mountain breeze mixed with sea air back.

-serves 4 people-

1 pound Calamari Pasta from Gragnano

2 pounds...

July 13, 2018

Colatura is the Italian fish sauce made from anchovies, in Cetara. This noble liquid derives from GARUM and was used by the Ancient Romans as a dressing on their food. It’s a delicacy!

-serves 4 people-

1 pound Vermicelli pasta

4 Tbsp Colatura di Cetara

4 garlic cloves, sl...

December 20, 2017

Mantova Pumpkin is the queen of Italian pumpkins and its seeds mustn't be absolutely wasted, they need drying and than after having put them in oven taste them! The sweet, unique and delicate pumpkin flavour makes this product particularly suitable for the preparation...

December 29, 2016

Scialatielli - ribbon noodles, thicker and shorter than tagliatelle. The name originates from the Neapolitan dialect for "to tousle", as in someone's hair - "sciglià". In fact, when served up in your plate, scialatielli have a tousled look!

-serves 4-

400 gr of plain flo...

July 24, 2016

Gnocchi is Italian for dumplings. Gnocchi with tomato sauce is known as strangolapreti or strangoloprevete, meaning priest stranglers, because a local priest liked them so much, and ate them so fast, that he choked on them.

-serves 4-

1 kg or about 2 lbs potatoes

300 gr o...

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August 25, 2018