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The Tuscan tomato-bread soup– Pappa al Pomodoro– is perfect when made with good quality canned Italian tomatoes and high-quality extra virgin olive oil. Traditionally designed as a way to get rid of stale bread, this dish can absolutely work well with fresh bread, and it …
The origins of this dish are legendarily traced back to shepherds who used the available sheep’s milk cheese with pasta water for the sauce. Today this cheese is linked to Rome via its name: Pecorino Romano. There are “Four Famous” Roman pasta dishes, all of …
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: …
Brodetto alla Vastese is a traditional seafood soup originating from the small city by the sea of Vasto, Abruzzo. This fish soup is made with a combination of onions, olive oil, green bell peppers, parsley, garlic, tomatoes, and water. The sauce should have a brothy …
This Venetian style of pasta fagioli far exceeds the expectations from its humble ingredients. The taste of this blended soup is, in fact, downright indulgent. If you’re ambitious, make a double batch and refrigerate or freeze what doesn’t get eaten. This is a dish even …
