Mamma mia! Today I’m going to tell you about an authentic gastronomic bomb: the famous pasta alla zozzona. Imagine this: you’ve tried amatriciana with its tomato and guanciale, you’ve enjoyed the creaminess of a good carbonara, you’ve been seduced by the perfect simplicity of gricia, and you’ve fallen for the minimalism of cacio e pepe. Now… what would happen if…
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Roman-Style Stracciatella: The Italian Egg and Cheese Soup
I wasn’t sure whether to post this recipe because someone had told me, with a frown, that it was “grandma food.” But I finally decided to go ahead because… I love everything related to grandma inventions: I adore anything to do with grandmotherly creations, and anyone who says nonna is the opposite of modern is simply wrong. Just look at…
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Recipe for Anchovy, Tomato, and Ricotta Mille-Feuille | Easy and Quick Starter
Mille-feuille filled with anchovy, tomato, and ricotta: This simple and quick recipe turns out to be very appealing, ideal as a starter or, in small portions, perfect for an appetizer. About the Ingredients: As I highlight in the video, one of the key ingredients of this dish is the pane Carasau. Originating from Sardinia, this bread is characterized by being…
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Carbonara pasta (pasta alla carbonara)
The recipe of a typical Italian dish in its authentic version, easy to prepare and with simple ingredients. However, talking about pasta alla carbonara is almost “dangerous,” because it is one of those recipes that spark endless debates: guanciale or pancetta, pecorino or parmesan, how many eggs to use… the controversies are infinite! Even so, its fame is well deserved:…
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Pasta alla gricia
A close relative of the Carbonara and the Amatriciana. A classic of Roman cuisine, prepared with rigatoni or spaghetti, ready in 20 minutes and without any complications. The guanciale, the part of the pig’s cheek, the base of the dish, is sometimes difficult to find outside Italy. Even if it sounds…
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Chicken stew with olives (spezzatino di pollo con le olive)
This chicken stew with olives is a real surprise. Super tasty and it’s prepared in about the same time it takes to cook it on the grill. I had seen it for a long time in this Italian recipe page, but I never dared to try it, because we like it so much chicken cacciatore or with peppers that I end…
