Gnudi. Gnocchi made of ricotta.

Posted onAugust 5, 2020August 5, 2020Leave a comment

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.

Posted onJuly 14, 2020April 2, 20212 Comments

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)

Posted onJune 23, 2020Leave a comment

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 …

Chef Luciano Schipano

Italian Private Chef in Toronto. Cooking classes and Culinary Tours to Italy.

JOIN MY WINE CLUB AT CULINARIUM

Luciano Schipano is your Personal Chef

Pentolo

Grazing Tables

Private Chef

Gnudi. Gnocchi made of ricotta.

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

Pasta alla Boscaiola (with a twist of Nduja)