Stuffed tomatoes are a vegetarian summer dish. Cluster tomatoes are stuffed with a tasty rice filling and baked in the oven.
Author: GialloZafferano
Pesto lasagna are a hearty first course that is perfect for Sundays: layers of egg pasta, béchamel sauce, and Genoese pesto.
Author: GialloZafferano
A first course that has become a symbol of Lazio's culinary tradition: spaghetti amatriciana (bacon and tomato spaghetti) is made with cured pork jowl, pecorino cheese, and peeled tomatoes.
Author: GialloZafferano
Pasta alla Sorrentina is a very tasty reinterpretation of the great classic of Campania cuisine based on gnocchi, tomato and stringy mozzarella!
Author: GialloZafferano
Baked trofie pasta is a creamy and rustic first course with sausage and bechamel sauce. This inviting gratin will win you over!
Author: GialloZafferano
One of Sicily's most famous dishes, this specialty from Catania is a tribute to "Norma", the opera by Vincenzo Bellini: pasta alla Norma (pasta with eggplant) is an institution!
Author: GialloZafferano
Tagliatelle with porcini mushrooms is an Italian autumal first course: fresh pasta dressed with a tasty mushroom sauce, ideal for a Sunday lunch!
Author: GialloZafferano
Fusilli with zucchini pesto with salmon is a delicate but tasty first course, with a creamy courgette pesto and fresh Norwegian salmon.
Author: GialloZafferano
Seafood carbonara is a first course inspired by the classic spaghetti alla carbonara. Instead of pancetta, a sauce of salmon, swordfish and tuna is used.
Author: GialloZafferano
A delicious variant of pasta alla Norma in a Neapolitan way: same ingredients different recipe! A mouth-watering first course!
Author: GialloZafferano
Fettuccine pasta with octopus and porcini mushroom sauce is a rustic first course that combines high-quality porcini mushrooms with lean octopus.
Author: GialloZafferano
The Tyrolean dumplings (Knödel) are bread dumplings seasoned with speck, cooked in broth or in water and salt, if seasoned with butter.
Author: GialloZafferano