This recipe was taught to me by a woman in Sicily when I was twenty-one. I was a student at the time and couldn’t believe the patience it took…
Pasta
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One day, when I’m living in a whimsically decrepit villa in southern Italy, backing on to woodlands and looking down towards the ocean, I’ll grab my whittled walking stick…
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This is restaurant Pierluigi’s twist on the classic Spaghetti Ajo e Ojo. Plump pink scampi are tossed with lemon zest and mint leaves to create a joy to look…
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Broccoli and potato is a reminder for me of how powerful smells can be in holding and evoking memories. It’s one of those beloved smells of my childhood, like…
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Aldo and I once went into a fine foods providore sort of deli looking for ’nduja. He was about two and a half. As always, I let the little…
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Huge spider crabs are eaten as crab salad or tossed with pasta and often served in their shells. These crabs can also be found off UK shores but we…
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Mont d’Or is a seasonal cheese from the Jura Mountains. It’s produced only in the colder months between August and March. The cows graze on the rich pastures of…
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Stories abound about the origins of this dish—who was Norma?—but the name of this recipe most likely came long after its “invention.” Indeed, pasta with tomatoes and…
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One of the best things we ate in Milan was a pasta dish at Rovello 18. Their Chitarra con Guanciale, Puntarelle, e Pecorino is a super simple pasta that…
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This recipe originating from Italy’s Emilia-Romagna region is so easy and requires just a handful of ingredients, making it ideal for those nights when you want a homemade meal…
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Words by Katie and Giancarlo Caldesi. Photo by Helen Cathcart. I have eaten a lot of carbonara in Rome in the name of perfecting this recipe, so I hope…
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Cacio e pepe is one of the primary reasons for making a gastronomic pilgrimage to Rome—along with eating carbonara, amatriciana, and gricia, the other hearty pasta dishes that are…