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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"Chicken alla Cacciatora" recipe: a classic by Artusi

“Chicken alla Cacciatora”: the original recipe by Pellegrino Artusi

The original recipe… Here is what Artusi wrote in his book “Science in the Kitchen and the Art of Eating Well”: “Chop a large onion and soak it for more than half an hour in cold water, then dry it and put it in a frying pan with oil or lard. When cooked, set it aside. […]

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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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Linguine with Summer Pesto recipe

Summer Pesto sauce

Pesto with tomatoes: a raw fresh sauce for the hot season Uncooked sauces: just perfect during hot summer. They are thick and mellow and save intact the flavor of each ingredient. Although a traditional pesto should be made patiently mashing ingredients in a mortar one little piece at the time – a job that can […]

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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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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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raw honey lancashire

Aglio Vestito meets “Lancashire Honey”

  http://lancashirehoney.com/   Memories and Smells Memories can often be triggered by smell. It doesn’t need to have a particular meaning: sometimes it’s simply something that was there while something meaningful or even meaningless was happening to us. It’s a powerful connection that gets unconsciously stored in one of the many rooms in our soul […]

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