According to the census of the Italian Food Union, there are about 300 formats produced and consumed in Italy: some common to several territories, perhaps with different names, others specific to a particular area.

Trofie are a type of fresh pasta typical of the Ligurian tradition, ideal to be paired with the classic Genovese pesto. For their homemade preparation, only three ingredients are needed: durum wheat semolina, water, and salt. Once a smooth and homogeneous dough is obtained, small pieces of dough are taken and allowed to slide along the palm of the hand.…

It happens that the best things are born as solutions, the result of an unexpected setback. The most picturesque legend, among the many that tell the birth of the Garganelli family, tells the story of the ingenious cook of a famous Cardinal.

Cooking pasta with the heat off: what it is and why it could save you money!

Also called passive cooking, cooking pasta with the heat off it is a technique that is discussed cyclically because it is linked to the possibility of reducing gas or electricity costs.

Cooking pasta to perfection is a technique that requires attention and allows no room for mistakes: we share with you our tips!

Crespelle (crepes) are at their best when baked, creating a first course with incredible flavor. Let’s see how to make them!

How to make the best classic pasta with tomato sauce? Well, you need the perfect tomato sauce. Here’s our tips.

Christmas festivities and Italian tradition: let’s discover together which dishes are more common in Italy.

Are you looking for a traditional recipe for making the Italian Lasagne? Follow our instructions and you will become a master.

Ravioli is a traditional stuffed pasta that you can find all over Italy, but it comes with different names. Let’s find out!