In Italian cuisine, the right choice of cured meats can completely change the result of your preparations. That is why the question often arises as to what to use when we want to replicate a traditional dish, since we do not always have the exact products on hand or we get confused in front of the deli counter. Therefore, understanding…
-
-
Penne rigate alla vodka
Penne rigate alla vodka is a dish with history, glamour, and a brazenly 80s touch. A classic that never goes out of style, like Madonna’s vinyls or shoulder-padded jackets. Its combination of vodka, cream, and bacon creates a creamy, balanced, and addictive sauce. Pasta alla vodka has been the star of many tables since the 80s, and although it is…
-
Pasta with potatoes and provola (Pasta patate e provola)
The pasta with potatoes and provola (pasta patate e provola) is a traditional dish of Neapolitan cuisine, a recipe of humble origins that transforms simple ingredients into a masterpiece of flavor and texture. This dish, known as an example of “cucina povera,” combines potatoes, smoked provola, and pasta to create a comforting and delicious experience. It is ideal for cold…
-
Roman-style pasta and potatoes with bacon
Pasta with potatoes! A typical recipe from Roman cuisine, very economical, easy, loved by children, and highly recommended for cold days. When I arrived in Rome, one of the things that surprised me the most, gastronomically speaking, was seeing pizzas topped with potatoes. I don’t mean aberrations like hot dog pizza with frozen french fries, but the well-known pizza with…
-
Fusilli with mint aroma, honey, mató cheese, walnuts, and bacon bits
Today, I bring you a Catalan-Italian combination that is a winner, since I have returned to Sabadell. Fusilli with honey and mató, a typically Catalan product, but one that you can substitute with ricotta or cottage cheese. Don’t be scared and think that I’ve started making mixtures like a children’s party of Fanta-Nutella-potato chips, because no. It is delicious and…
