Spaghetti Alla Puttanesca: Spaghetti alla puttanesca (literally “spaghetti a la whore” in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century.The sauce alone is called sugo alla puttanesca in Italian. Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.
Crocchè di Patate: Crocchè di patate also known as Potato croquet’s, are a dish of Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried.Crocchè di patate are typically a Southern Italian street food, ubiquitous at friggitorie, the Italian equivalent of “fish and chips”. Crocchè di patateis basically creamy potatoes, […]
Colomba di Pasqua: Colombapasquale or Colomba di Pasquais an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.The dough for the Colomba di Pasqua is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no […]
Spaghetti Alla Carbonara: Spaghetti alla carbonara (literally: charcoal burners’ spaghetti in Italian) is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century. Ideally Spaghetti alla Carbonara is served with a red wine (Merlot, Chianti, Monte pulciano d’Abruzzo), allowed to decant for several […]
Arancini: Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and color, […]