Hailing from the volcanic soils of Campania, Pasta alla Cenere (or “ash pasta”) is a dish originally inspired by the ashen landscapes…
Italian red kidney bean salad is a protein-rich salad that combines cooked red kidney beans with red onions, parsley and red wine…
Tarts are real saviors in the kitchen: colored, flavorful, adaptable to all occasions: if you have a couple of spare bell peppers,…
Aubergine is the queen of summer in Italy: grilled, pan fried, baked, and obviously as a condiment for pasta. In this dish,…
Here’s a lazy snack for when you’re hungry but you don’t want to spoil your meal. With a few simple ingredients, you…
Inspired by the classic Italian comfort of Parmigiana, this White Parmigiana (Parmigiana bianca di zucchine) re-imagines tradition with a lighter, creamier touch….
Either you’ve just home made your potato gnocchi or you bought them from the store, tomato is one of the most popular…
Italian potato gnocchi (pronounced “NYOH-kee”, singular: gnocco) are soft, pillowy dumplings made from potatoes, flour, and sometimes eggs. Originating from Northern Italy,…
Carrot and zucchini are a great classic of pasta dishes, especially in spring. However, may I say “boring”? To make this plate…
Arugula pesto is a bold, peppery twist on the classic Italian basil pesto. Fun fact: despite its popularity in English-speaking kitchens, “arugula”…
