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