Authentic traditional recipes :

PastaTrend: handcrafted pasta by Giovanni Fabbri

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In the last two days we made our daily pasta dish with a particular kind of pasta, an handcrafted pasta made by Giovanni Fabbri in Tuscany. We knew the owner of the pasta factory at the fair in Bologna known as Pasta Trend . He had drawn our[...]

The art of Italian cooking: Bolognese Tagliatelle

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Hi, this is the thirty third post about the art of cooking and tossing Italian pasta. Today we want to tell you about another well known Italian dish:  Bolognese tagliatelle . Outside Italy a lot of people think Bolognese spaghetti is an[...]

The art of Italian cooking: pasta with pesto sauce

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Hi, this is the fourteenth post about Italian recipes. Yesterday we taught you how to prepare pesto sauce . Today we tell you how to use it. In Italy we use pesto sauce to toss different pasta shapes. Especially long pasta. We prefer trenette[...]

The art of Italian cooking: tagliatelle with mushrooms

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Hi, this is the thirty fifth entry about the art of cooking Italian pasta. Yesterday the tagliatelle dish we showed you was based on seafood today we choose mushrooms. We know very well you can’t find fresh wild mushrooms in springtime[...]

The art of Italian cooking: how to make Bolognese lasagna

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Hi, this is the thirty second entry about the art of cooking Italian pasta. The previous entries were about the right techniques to prepare a perfect Bolognese sauce and homemade green pasta . Now you can prepare the lasagna layers. Read the[...]

The art of Italian cooking: fava beans and Pecorino cheese

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Hi, traveling through the central regions in Italy in our last Easter holidays we had a delicious dish of fava beans and Pecorino cheese, the first this year! So once arrived at home we  prepared this dish,  took a photo and  made a video.[...]

The art of Italian cooking: penne with creamy gorgonzola sauce

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Hi, let’s go on with short pasta tossed with creamy cheese sauce. We know exactly how these recipes are bad for our health but in the art of Italian cooking we don’t forget these examples of pasta tossed with white sauce. Pasta is the[...]

The art of Italian cooking: pappardelle with mushrooms and peas

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Hi, this is the fifty fifth post about the art of cooking Italian pasta. Yesterday we picked up the last peas in our organic garden, very little but full of seasonal vegetables. The question was: what’s the best recipe to appreciate these[...]

The Italian art of cooking pasta: cavatelli with broccoli and crab meat

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Hi, this is the twentieth post about the authentic Italian recipes. The last post was about “pasta e broccoli”.  Now it’s time to show you another recipe with more ingredients: pasta with broccoli and crab meat . The recipe[...]

The art of Italian cooking: making green egg pasta for Bolognese lasagna

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Hi, this is the thirtieth entry about the art of cooking Italian pasta. Today’s entry is dedicated to Bolognese lasagna as we have already written in the last entry.  It’s a laborious and long-to-do recipe but it’s too[...]