Do you know about the origins of the TORTELLINI SHAPE? Everything begins with a vicious war between MODENA and BOLOGNA, started with the robbery of a bucket. The OLYMPIAN GODS come down to Earth and decide to rest in their usual hotel, where the owner spies on VENUS, t...

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 14, 2015


Today I spent all afternoon gardening on Villa Cocles terrace and I ended up with bunches of mint........


400 gr linguine

3 cups fresh mint leaves (washed and rinsed)

3 garlic gloves

8 Tbs Evo oil

2 tsp salt

2 ice cubes (to prevent mint chenge color)

8 Tbs Pecorino cheese (...

One blond lady from Praiano one day though me how to use lemons in many ways and this is one of the most delicious one! Thank you Enza!


400 g pasta: linguine are perfect as well as fettuccine and spaghetti will  be lovely!

2 Sfusato lemons: zest and juice

4 cloves garlic


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