FOOD OBSESSION: TONNARELLI CACIO E PEPE
Cacio e Pepe is simple and delicious Roman dish, an old favourite on the menu of Rome’s traditional osterie and trattorie. It is pure comfort food, perfect to make in a while. When we want a tasty but light pasta, this is often our preferred choice.Grated Pecorino Romano, a plenty of freshly cracked black pepper and original Italian pasta are all that you need in this traditional Roman recipe.In real Rome, Cacio e Pepe is rigorously served with Tonnarelli a square-cut pasta. The tool used to cut tonnarelli is called guitar and gives them one square thickness and a porous...
Cristiano Di Mario
BRUSCHETTA: NOTHING SO SIMPLE TASTED SO GOOD
There is nothing better than smell the scent of freshly baked bread, for me a symbol of what is familiar and good in the things of the world.In Italy there are countless idioms that concern the goodness of bread and its essential presence on the tables – “You’re as good as bread,” “To sell like bread,” “For kings, there is no tastier food than bread”, and many funny others. At Our Home bread is composed of wheat flour, obtained by a milling process made by traditional methods: the oilseed and protein parts are not brutally separated from the starch, but,...
Cristiano Di Mario
IRRESISTIBLE: PACCHERI AL FORNO CON PESTO DI ZUCCHINE, SPECK E SCAMORZA AFFUMICATA
Is there anything more comforting than a cheesy, hot, gourmet baked pasta? “Pasta al forno” or Baked pasta goes well any time of the year; Italian grandmothers know this well and often delight with these recipes in the oven especially on Sunday. Not only can it be made in advance, once baked, this pasta will sit patiently, which is why it is such a trusted one if you are planning to feed a large number, the baseline to a buffet that might roll on and on. Compared to the traditional 100% basil pesto this recipe is more delicate and lighter thanks...