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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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Pici in Salsa

“Tuscany on a Gondola”: Pici in Salsa

When the fridge is empty… Facing an occasional “echoing-mode” fridge crisis can really set free all the creative energy we are gifted with… Mayo jar: scraped to the limits. Milk: just enough for staining the next morning coffee. Three anchovies swimming in their own oil. Two small sweet onions into the veggies tray. Could be […]

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Facciamo gli “Strozzapreti”! – Let’s make “Priest-chokers”!

Yes, you have read well: “Priest-chokers”! This is what “Strozzapreti” means. But do not worry: no casualty ever reported suggest they might literally work that way on any member of the clergy. The eccentricity of the name, though, always raises a giggle and the same spontaneous question: where does this name come from? Actually there […]

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Coming Soon…

This is going to be a work in progress post: I will update it each time I publish a new recipe. The next one will be “Bucatini a la Gricia”: a dish coming from the old shepherds’ tradition of Lazio, and apparently it is even older than the first tomatoes that set foot in Italy […]

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