What is Pasqua in Italy?
Easter, Pasqua in Italian, is one of Italy’s biggest and most important holidays. In fact, it is the second most important festivity after Christmas.
The way pasta is cooked affects its healthiness. For the healthiness and tasted way, you want to cook pasta “AL DENTE” –> to the byte. To make your pasta healthy and delicious follows this steps. To cook a plate of … Continued
1. Perché la PASTA ALLA NORMA si chiama così? La pasta alla Norma è una ricetta originaria di Catania ed ha un sapore tipicamente mediterraneo. Fu chiamata così in onore della famosa opera “La Norma” di Vincenzo Bellini … Continued
These are the “ciambelline al vino” a very traditional and simple little italian biscuits. I learnt this receipe from my grandmather when I was a child. I think it would be a shame if we lost some of the oldest, most … Continued
This colourful, crunchy appetizer is served on slices of oil-rubbed toasted bread topped with fresh tomatoes, basil, and garlic. Bruschetta (Pronounced “brusketta”) is easy to put together, which makes it a fool-proof appetizer to prepare at the last minute. It is … Continued
The menu An Italian meal traditionally starts with the antipasto (literally “before the meal”), consisting of various cold cuts of meat, seafood and vegetable dishes. The next course, il primo, consists of a soup or pasta dish, and it’s fine … Continued
The perfect pasta is termed Al Dente which means it is firm to the bite aka cooked perfectly! Not too soggy. Not to chalky or hard. There is nothing worst than overcooked pasta, it simply ruins the meal. Here are some tips to get that perfect al dente pasta. … Continued
Il sugo all’amatriciana prende il nome da Amatrice, cittadina laziale in provincia di Rieti. L’uso del pomodoro nella preparazione lo distingue dalla “gricia” un altro sugo a base di guanciale e pepe, una ricetta dalle origini contadine a base … Continued