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…

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…

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…

Pappardelle with wild boar ragù are part of the culinary tradition of the Tuscan Maremma:
flavorful and appetizing, they encapsulate the authentic taste of the past.
Compared to the classic Bolognese ragù, wild boar ragù has a more distinct and peculiar
note, thanks to its slightly wild taste.

Pici all’aglione is a traditional peasant dish, originally from the Val di Chiana, which combines two great elements of Tuscan cuisine.It’s an iconic first course of Tuscan cuisine, known for their simplicity and their strong flavour. Pici are a type of pasta typical of central Italy, they are a sort of spaghetti, thicker and rustic, which are prepared by hand…