The Perfect Easter Recipe: Linguine Primavera
Linguine Primavera is a fresh and colorful Italian spring pasta made with seasonal vegetables like fava beans, peas, zucchini, and sweet tomatoes. Light, vibrant, and full of flavor, it’s the perfect dish to celebrate Easter and the arrival of spring. In Italy, spring brings an abundance of fresh vegetables to local markets, and dishes like […]
Tortellini in Brodo: The Ultimate Christmas Comfort Dish
When Christmas arrives in Italy, Tortellini in Brodo takes center stage on the holiday table. These delicate, ring‑shaped pastas filled with savory meats float in a steaming golden broth, embodying festive comfort food at its finest. Originating in Emilia‑Romagna, this dish represents family, tradition, and the artistry of pasta fatta in casa—especially when it’s pasta […]
Autumn Pasta Soups: A Celebration of Italy’s Seasonal Flavors
As autumn settles over Italy, the country’s kitchens come alive with warm, comforting pasta soups that showcase the best of the season’s produce. These dishes vary from region to region, reflecting Italy’s rich culinary diversity and its deep respect for fresh, local ingredients. If you’re passionate about authentic Italian cuisine and want to dive deeper […]
Handmade truffle & gorgonzola Cappelletti: a warm, comforting taste of autumn
There’s something truly magical about homemade pasta—especially when the leaves start to fall and the crisp air calls for cozy, soul-warming meals. These Truffle & Gorgonzola Cappelletti are the perfect culinary hug: a creamy, savory filling wrapped in delicate pasta and coated in a buttery sauce that whispers of truffle, thyme, and fall’s quiet charm. […]
Tagliatelle, Fettuccine, and Pappardelle: how to tell the difference between Italy’s iconic ribbon pastas
When it comes to Italian cuisine, pasta isn’t just pasta—it’s a language of its own. Each shape has a story, a purpose, and a perfect sauce to match. And nowhere is this more true than with the elegant ribbons of tagliatelle, fettuccine, and pappardelle. They may look similar at first glance—long, flat, and delicious—but each […]
Pici Cacio e Pepe: the key to making it extra creamy
Cacio e pepe is more than just a dish—it’s a rite of passage for anyone who wants to understand real Roman cooking. Just three ingredients—pecorino, pepper, and pasta—yet endless ways to get it wrong. So what’s the secret to making it not just good, but unforgettable? At Pasta Class Florence, our chefs have taught this […]
Spice up your summer with a classic italian favorite: Spaghetti Aglio, Olio e Peperoncino
Looking to add a little heat and flavor to your summer menu? This vibrant and simple recipe from Pasta Class Florence is the perfect way to bring the authentic taste of Italy to your table: Spaghetti Aglio, Olio e Peperoncino. This dish is not only easy to make, but it’s also a timeless favorite—passed down […]
Seafood Gnocchi: A Summer Seafood dream begins here
Light, pillowy, and perfect for golden hour dinners, this homemade gnocchi is the ultimate base for a fresh, seafood-packed meal. Whether you’re cooking for friends or just treating yourself, it’s a great way to start your hot summer right. What is Gnocchi with Seafood? Gnocchi with seafood is a dish that blends the heartiness of […]
Ravioli con ricotta e spinaci: the perfect spring pasta recipe for your next lunch or dinner party
Looking to impress your guests with something light, fresh, and totally satisfying? Ravioli con Ricotta e Spinaci (Ravioli with Ricotta and Spinach) is a crowd-pleasing, vegetarian-friendly dish that’s perfect for spring and summer gatherings. Comforting, elegant, and bursting with flavor—it’s hard to go wrong with homemade pasta like this! What is Ravioli con ricotta e […]
Easter recipe: Tordelli lucchesi
What is the Lucchese tordello? Tordelli Lucchesi, or tordelli alla lucchese, are a traditional Tuscan pasta dish typical of the area around Lucca, Lunigiana, and Viareggio. The name is clearly a variation of the more common tortello, a term widely used across central and northern Italy, which becomes tordello only in the small Tuscan regions […]