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…
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Roman Vignarola Pasta: Authentic Spring Tradition
Pasta alla Vignarola Romana is the essence of spring on a plate: when the market is filled with tender artichokes, sweet fava beans, and crunchy peas, the “vignaroli,” the street vendors of the Roman countryside, would gather the last of winter with the first spring sprouts of Italian cuisine. In my version, I add a touch of guanciale and a…
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Pasta with artichokes, guanciale, and pecorino: the Roman recipe
If you are looking for a traditional Italian recipe that combines authentic flavors and a touch of freshness, I invite you to discover this exquisite pasta with artichokes, guanciale, and pecorino. Unlike bacon, here we use guanciale—from the pig’s jowl—to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made with sheep’s milk and…
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Pasta with artichokes, guanciale, and mint
How good and easy this pasta (pappardelle) with artichokes, guanciale, and mint recipe always turns out. I made it again to say goodbye to artichoke season and because last week I bought some wonderful carciofi romani that looked like they came straight out of Jurassic Park. I don’t know if you know that this type of Roman artichoke is larger…
