Gnudi. Gnocchi made of ricotta.

Gnudi very roughly translates to “naked” in Italian and is basically thought to be the naked filling of ravioli — without the pasta that surrounds it. Unlike gnocchi, which can be found in several regions of Italy, you’ll find gnudi primarily Read More …

Nduja Calabrese. The authetic recipe of how to make Nduja.

HOW TO MAKE ‘NDUJA ‘Nduja: the spicy, creamy, spreadable salami, is a distinctly Calabrian product, but only certain areas of Calabria. The most famous of these is Vibo Valentia, the home province of my Zia Agnese, who taught me this Read More …

Pasta alla Boscaiola (with a twist of Nduja)

In Italian, the word ‘boscaiola’ means woodsman or woodcutter. And this pasta alla boscaiola recipe is traditionally based on the most popular foraged food to be found in the woods, mushrooms. In the fall, pasta alla boscaiola appears on the most rustic Tuscan trattoria Read More …

Homemade Sicilian style sausages

Making sausage yourself truly has become a lost art. The whole process from meat selection, mincing, mixing, filling, and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty. DIY sausage is one of those “must-haves” Read More …

Gnocchi alla Sorrentina

It’s a classic recipe, often the protagonist of Italian families Sunday lunch: it’s easy to prepare and very tasty, it combines the soft flavour of tomato sauce with the intense taste of cheese and fresh basil. The preparation brings together Read More …

Pasta e Fagioli

Pasta e Fagioli, meaning ” pasta and beans “, is a traditional  Italian dish. It is often called pasta fasul (fazool) in North America, derived from its  Neapolitan name, pasta e fasule. It also is well known from the Dean Martin song “That’s Amore” which includes Read More …

Risotto Cacio e Pepe

Learn how to make the perfect and tasty Risotto Cacio e Pepe. Video on youtube is available to show you how. Read More …

Spaghetti all’Amatriciana

 At the very beginning was an ancient, traditional recipe for pasta sauce called “gricia”. Still popular today in central Italy, la gricia is made with olive oil, guanciale, black pepper and pecorino cheese. Apparently, it was commonly cooked by shepherds of the area Read More …

Petrali – Chinulille – Sanmartini

There are many traditions that link Calabria to sweets and typical dishes during the holidays. Among these the most original is the preparation of the “Pretali”. These sweets take on different names depending on the geographical area of ​​origin. For Read More …