Chard and Spinach Gnudi, the Naked Ravioli

This recipe was adapted from Domenica Marchetti’s “Swiss Chard and Spinach Ravioli Nudi”, part of her great cookbook The Glorious Vegetables of Italy, entirely dedicated to the prominent role of vegetables in Italian food. I chose this recipe ... Continue reading

Handmade Tagliolini with Mushrooms

Most Italians would be perfectly happy to eat pasta every day, and some probably do. Everyday pasta is normally dried durum pasta, delicious when of good quality and properly cooked, and also convenient as it can be stored for months in the cupboard. ... Continue reading

Ravioli: the Food of Kings and Peasants

The word ‘ravioli’ (plural of ‘raviolo’) refers to all kinds of filled Italian pasta where a thin layer of dough wraps around a filling (‘ripieno’, in Italian). Ravioli are either boiled and dished out with sauce (a ... Continue reading

Pasta with Gorgonzola

This quick and versatile recipe is another great representative of the cuisine of northern Italy. With any kind of strong, creamy cheese and a handful of always-ready ingredients, this delicious sauce can be whipped together from scratch in minutes. In ... Continue reading

Pasta 101

Pasta is probably the most recognized Italian dish. And for good reasons. Pasta plays a fundamental part in the diet of every Italian – even daily! This article describes all main pasta types. Italians like pasta because they know it’s a ... Continue reading