The name of the dish translates to “fried with soy sauce”. Variations of the dish can be found in other countries as well. It is very similar to the char kway teow of Malaysia and Singapore and to Cantonese chow… Read More
Recipes
Pergamene al Forno con Spinaci e Ricotta
Baked Scrolls / Parchment [Pergamene], with Spinach and Ricotta. This is my take on a hearty Italian dish of Rotolo [Rolls with Spinach and Ricotta], given that they more resemble scrolls than rolls I have taken some liberty with both… Read More
Recipes
Paccheri Alla Crabe et Prosciutto
Paccheri in its main form is a large tube of pasta, shorter but much wider than cannelloni. A restaurant may also have a smaller version called mezzi paccheri, literally meaning half. Paccheri is available in lisce (smooth) and rigati (grooved)… Read More
Recipes
Homemade Fresh Ravioli (Pasta Gialla)
Ravioli, singular: raviolo, are a type of pasta comprising a filling enveloped in thin pasta dough. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). The word ‘ravioli’ means “little turnips” in Italian dialect,… Read More
Recipes
Tagliatelle Carbonara (Authentic)
The original dish was brought to Lazio from Umbria by coal men (carbonari), who ventured to sell charcoal to the Romans. After spending 3 years both working and living in northern Italy, Emilia Romagna (Ferrara), I can confirm that this… Read More
Recipes
Seafood and Wild Mushroom Pasta
Living in Italy for 3 years gave me a taste for all things fish, and blending it with a staple diet of fresh tagliatelle is no bad thing. The most common form of seafood pasta in Italy is a pomodoro… Read More
