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Spaghetti with Cetara Anchovies dripping… what is that?

I tried, believe me: I tried. But I couldn’t find any other pasta recipe as quick as this… The cooking is kept to the bare necessities: 10 to 12 minutes. I mean: you can’t expect to eat raw hard spaghetti! Do you? So, no excuse: even the laziest of you, readers, can challenge themselves into […]

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"Bolognese Ragù with Green Tagliatelle" recipe

Bolognese sauce: everything you ever wanted to know, but never dared to ask

One: it’s name is “Ragù”! “Bolognese sauce” is called “Ragù alla Bolognese”. Why? ‘Cause it comes from the French “ragoût”, which means “to stew”. So, as the word itself can suggest, the sauce takes hours and hours to be ready. This is because, according to the original recipe, the meat cuts were quite fat, which […]

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"Tagliatelle with Red Radicchio of Treviso" recipe

Red Radicchio: the Marvel from Treviso

Radicchio Rosso di Treviso: IGP Status Red Radicchio of Treviso can be either Precocious and Tardive. The first one, the Precocious Radicchio – the one you see in the picture and has been used for the recipe “Tagliatelle with Red Radicchio of Treviso” – has vivid red leaves with white mottles and large white ribs that form a compact bunch. The Tardive Radicchio has much more […]

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"Bucatini with spicy Nduja" recipe

Pasta with Spicy Nduja

Say “Nduja”, say Calabria What is Nduja? It’s a spicy hot, soft and spreadable salami: the most famous typical food of Calabria. It is made with very finely minced pork meat and fat, mixed with red chili peppers, salt and spices. The original Nduja is extremely hot, but less aggressive variations can be also found on […]

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"Veal Spezzatino with Potatoes" recipe

Spezzatino with Potatoes: an Italian Sunday meal

This dish is a classic Italian sunday meal. Not because it couldn’t be cooked in any other day of the week… but because it is one of those dishes that make everybody happy. Happy those who cook it: it basically cooks itself, and in-between a chopping and a peeling you can do other things… cleaning, […]

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Veal spicy stew with grilled polenta

Spicy veal stew – Italian spezzatino – with a choice of sides

Bread, rice, potatoes or polenta: a choice of sides for spezzatino What here is called “stew” or “hot-pot”, in Italy is called “spezzatino”: diced meat. It can be done with any kind of meat: veal, beef, turkey or game such as wild boar. Many are the recipes and the variations between one region and another. […]

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Braised chicken with herbs - Pollo in tegame

How to cook juicy chicken

Over-cooked… burned edges… or gristly and dried out like wall insulation: although our vegan and vegetarian friends might have other priorities,the most horrible thing to do to a chicken is to cook it wrong. These are things that happen quite commonly when it comes to cooking chicken, also because, on the other hand, finding a […]

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Aldo Fabbrizi "La Matriciana Mia"

Aldo Fabrizi and his Amatriciana “My way”

Aldo Fabrizi. Say his name and anybody with a bit of national pride in Italy would come up with an “Ooooh, Aldo Fabrizi!” from the bottom of the heart. He was a national treasure. Period. He was an actor, a writer, a director, and a producer. He embodied the polyhedric personality of “the Italian” making […]

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Bucatini with Matriciana Sauce

Amatriciana or Matriciana? The origins of a legend

What is it called? Amatriciana? or Matriciana? Well, this is another of those culinary-slash-etymological Italian domestic feuds that divide the country. And the closer you get to the Latium boundary lines the more oversensitive people are about this matter. So, how to behave when there’s no chance of guessing on which side of the barricade […]

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Parmigiana: the quintessence of Italian cooking!

People, the Parmigiana! Please, stand up! The quintessence of Italian cooking! An archetype. Any attempt at describing it with common words would break the enchantment its names can conjure  and the pathos it arouses. The silver bullet against any nutritionist, the crucifix that vaporizes any dietician… A bit carried away? May be… but the thing of the […]

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