Orecchiette are the signature pasta shape of Puglia in the south of Italy, with many versions still made at home. These pasta are somewhat round, with a concavity that makes the center thinner than the edges and leads to their namesake resemblance: Orecchiette means “little ears.” Orecchiette with Broccoli Rabe is so associated with the region that its name in Italian is “Orecchiette alla Pugliese.” Cooking the pasta with the broccoli rabe gives the pasta a unique color and flavor. Don’t be afraid of the anchovy filets—you can even add another one if you wish—as they are an essential ingredient for the dish and—we promise—are not overwhelming in the final product.
The Piedmontese cuisine differs from the rest of Italy. Instead of Pizza and tomato-based sauces, it is much more inspired by meat, butter and truffles. Our Fettuccine Piedmont Style reflects this culinary tradition and lets you make the best of the ingredients left after a hearty Thanksgiving dinner. Simply blend the meat sauce (Turkey works well too) with butter and Flora’s Homestyle Egg Fettuccine in a large pan. Season the sauce with nutmeg, pepper, and salt. Before serving, add truffle oil to taste, depending on how much of Piedmont you would like in your dish. Enjoy!
Hearty, meaty and deeply satisfying. This is the real deal, iconic and authentic Italian Classic. Creating the Bolognese sauce is a labor of love, but it can be made ahead of time and freezes well for a delicious dinner weeks or months later. Traditionalists note: this sauce is not a true ragù: Bolognese sauce uses white wine and smaller amounts of tomatoes, while ragù uses red wine and lots of tomatoes. The sweet, less-acidic taste of authentic D.O.P. San Marzano tomatoes– certified and protected by the Italian government– add exactly the right taste to make this dish in its authentic, old world taste perfection.
Sicily is not only the largest region in Italy, it also is an island surrounded by sea and a strategic point in the Mediterranean all throughout history. As such, the cuisine relies on fish and has been influenced by several cultures such as Greek, Spanish, French and Arab.
Involtini di Pesce Spada is a traditional Sicilian dish of the region around Catania. The swordfish steaks are filled with a mix of Flora Gourmet Breadcrumbs, capers and currants, rolled and fried in olive oil. There are variations of this dish in other parts of Sicily where the filling can differ.
We recommend Flora Orzo as a side dish.