Dry egg pasta: curiosities and characteristics
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. […]
Pairing wine with first courses
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 […]
What is the difference between flour and semolina?
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 […]
Ricetta: Oven-Baked Pasta “Saporita”
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 […]
How to make oven-baked pasta: a taste of Italian tradition
You’ve all heard of oven-baked pasta, a staple of family Sundays and special occasions like Easter lunch or Christmas Eve! These unique first courses are simple yet satisfying. It’s safe to say that oven-baked pasta is one of the most popular dishes in Italian cuisine.
