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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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"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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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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Fusilli with Black Kale and Smoked Pancetta. Doesn’t it say “It’s Autumn!”?

Combining the strong flavours of cavolo nero, smoked pancetta and pecorino romano cheese. A couple of months ago I bought these giant fusilli, and I was waiting to find the perfect sauce for them. I knew it should have been something chunky and strong enough to deal with those mighty spirals and engulf them, but […]

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Spaghetti “Aglio, olio e peperoncino”
“Garlic, oil and chili pepper” spaghetti

This is my very first post ever. And I couldn’t start with a better recipe than this: spaghetti aglio, olio e peperoncino. This is one of the simplest and most genuine italian dishes. It’s very cheap: ingredients are easy to buy in any supermarket, and they are usually always available in any italian kitchen. It’s […]

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