Cappellacci are one of the thousands type of typical italian filled pasta and they come from the city named Ferrara. They have a very simple, savory and sweet taste, thanks to the combination of pumpkin and Parmigiano. They are also
Cappellacci
Spaghetti Cacio & Pepe
A classic of the roman cuisine, a few ingredients and a specific way to prepare this must-try italian typical first course. Time of preparation 20 minutes Servings 4 What did I use a large bowl, a non-stick pan, some kitchen
Pasta with celeriac and Grana Padano sauce
A super fast and simple pasta for a tasty first course with few ingredients and a lot of flavour! Time of preparation about 20 minutes Servings 1 What did I use a large pot, a colander, a non-stick pan, a
Sedanini all’amatriciana
A classic of the italian first courses. The original recipe uses guanciale, but one can use pancetta if he/she prefers its flavor or guanciale is too difficult to find: Guanciale pork meat come from the jowl of the pig, and
Orecchiette with saffron, zucchini and tuna
I ‘ve visited Polignano a Mare, in Puglia, lately, and there I bought some artigianal orecchiette in a little shop. I prapared them in this not-so-traditional way that anyway was very delicate and tasty. Time of preparation about 30 minutes
Pistachio pesto pasta
Pistachio pesto is a tasty alternative to Pesto alla genovese for a super fast, super energetic, vegetarian and super tasty first dish. Time of preparation 15 minutes Servings 3/4 What did I use A blender, a non-stick pan, a wooden
Sardinian gnocchi with savoy cabbage and chickpeas
A complete first course, tasty and full of vegetal proteins. It is easy and fast to prepare if one uses the can chickpeas. Perfect for the winter time. Time of preparation about 20 minutes Servings 4 What did I use
Peanut bechamel and mushrooms pasta
I love peanut butter, it it nutritious, yummy and perfect as a basic ingredient both for sweet and salted recipes. I made some homemade peanut butter, so I decided to reinvent it with this sauce made with my peanut butter
Pesto pasta salad with potatoes, mozzarella and green beans
I’ve never been a big fan of the pasta salads, because it seemed to me to be not enough flavoured and that tends to insipid and (as I call it) to the “taste boredom”, but this is one of the
Pesto alla genovese
I wanted to prepare the classic “pesto alla genovese” but I missed pecorino cheese, so I used Grana Padano 30 months old instead. It was just perfect, delicate and tasty! The basilicum was in my garden, so super fragrant! Time