Why is it called Pasta alla Puttanesca? From the origins of the sauce to the stories from Ischia, we look at what we really know about its curious name.
Spaghetti all’Assassina: The Story Behind the Bari Recipe
andreaUpdated on Leave a Comment on Spaghetti all’Assassina: The Story Behind the Bari Recipe6 min readDiscover the story of Spaghetti all’Assassina, from Enzo Francavilla’s 1967 dish in Bari to its revival and recognition as a PAT of Puglia.
Tuscany: Cuisine, Traditions and Typical Dishes
From unsalted bread and rustic soups to pici, seafood and almond biscuits, discover Tuscan cuisine and the food traditions found across the region.
Passata, Tomato Paste, Crushed and Peeled Tomatoes: What’s the Difference?
Passata, tomato paste, crushed and peeled tomatoes are not the same. Learn what each one is, when to use it and how the names change in English.
Liguria Region: Cuisine, Traditions and Typical Dishes
andreaUpdated on Leave a Comment on Liguria Region: Cuisine, Traditions and Typical Dishes8 min readFrom the coast to the Apennines, discover Ligurian cuisine through pesto, focaccia, farinata, fresh pasta, seafood, olive oil and local specialties.
Why Does Pesto Turn Brown and How to Keep It Green?
Why does pesto turn brown? Find out what makes basil darken and how to keep pesto green while making, storing and serving it.
Emilia-Romagna: Food, Traditions and Typical Dishes
Tortellini, tagliatelle al ragù, passatelli, piadina, cured meats and Parmigiano: discover the food and traditions of Emilia-Romagna.
Lombardy: Cuisine, Traditions and Typical Dishes
From Milan’s famous classics to Valtellina pizzoccheri, casoncelli and Tortelli di Zucca, a journey through the different cuisines and flavors of Lombardy.
How to Make Risotto: Toasting, Stock and Mantecatura
Learn how to make risotto from toasting to mantecatura, including rice choice, stock, cooking time and how to achieve the right all’onda consistency.
Campania: Cuisine, Traditions and Typical Dishes
A journey through Campanian cuisine, from Naples and Vesuvius to the Sorrento Peninsula, Amalfi Coast, Irpinia, Sannio and Cilento, exploring local dishes, ingredients and traditions.