Egg pasta is a fundamental preparation in Italian cuisine, particularly in the Emilia region.It is a simple dough made from chicken eggs and wheat flour, divided into small regular shapes and intended for cooking with moist heat. Characteristics and Distinction Nutritional Properties of Egg pasta Egg pasta results in starchy first courses rich in gluten. The calorie content of egg…
CHIANTI CLASSICO: from the vineyards to the Chianti Classico Chianti Classico is one of the noblest wines in the world and boasts the name of the land from which it comes, in compliance with strict regulations that protect and guarantee its quality. It is produced in 70 thousand hectares of territory between the cities of Siena and Florence, in an…
Did you know? Spaghetti and penne are the shapes most loved by Italians.
Spaghetti ranks first among the formats most loved by Italians.
This was revealed by an elaboration by Unione Italiana Food based on a Nielsen survey which photographed preferences in terms of pasta shapes in the country, according to 4 areas
Who invented the pasta omelette? The spaghetti omelette (or “macaroni omelette”) – in Italy known as frittata di pasta, is a typical preparation of Campania cuisine and in particular, Neapolitan cuisine. Where it represents an inevitable presence in the picnic basket during trips out of town. This is a “recovery” recipe that allows you to not waste leftover pasta by…
How to best combine first courses of Italian cuisine with wines, depending on the characteristics and ingredients of the dish. First courses as such, and with them their pairing with wines, represent an entirely Italian tradition, practically unknown outside our cuisine.A first course is generally a course of rice, pasta, soup, or a soup in broth, typically consumed at the…
As sunny days arrive, the desire for hot dishes decreases and the desire to be outdoors increases.Pasta fredda (cold pasta) is the ideal dish to bring flavor, color, and lightness to the table. It is also versatile, it lends itself to many variations in taste and can adapt to all occasions, more or less informal. Depending on your preferences, it…
What is it and how does it influence the success of the dough?Thanks to the values labeled on the packaging or on the flour card next to the (W), it is very easy for you to recognize a strong flour from a weak one. The values vary from 130-150 for weak flours to 500 for very strong flours. What is…
The main cereals cultivated to obtain flour and semolina are: ● Wheat (soft and hard)● Corn● Rice● Barley● Sorghum● Oats● Rye The difference between flour and semolina is very simple.We can say that we are talking about flour when there is the milling of soft wheat, while we are talking about semolina when there is the milling of hard wheat.…
Who needs an introduction to baked pasta? It’s undoubtedly one of Italy’s most beloved firstcourses, from north to south!It’s a quick and easy recipe that can be a great alternative to lasagna, especially whenyou’re short on time! The sausage and béchamel make the sauce incredibly flavorful andcreamy, while the gratin topping completes the dish.A few simple ingredients and minimal effort…
The ultimate quick and easy meal: Spaghetti aglio, olio e peperoncino.Spaghetti aglio, olio e peperoncino (spaghetti with garlic, oil, and chili peppers) is the quintessential quick and easy pasta dish that is synonymous with conviviality wherever you go.With just four quality ingredients and a few minutes of your time, you can have one of the most famous and beloved first…