Recipes & Stories
Recipe: Pici all’Aglione — The Whispering Thund...
In the Valdichiana, evening arrives like a slow exhale. The hills blush gold, the air cools, and somewhere between the wheat fields and the rows of beans you can smell...
Recipe: Pici all’Aglione — The Whispering Thund...
In the Valdichiana, evening arrives like a slow exhale. The hills blush gold, the air cools, and somewhere between the wheat fields and the rows of beans you can smell...
Recipe: Testaroli with olive oil, pecorino, and...
The River Valley Where Time Cooks Slowly In the Lunigiana, the world doesn’t move fast.It rolls, the way clouds slide across the Apuan Alps.It breathes, like chestnut forests waking after...
Recipe: Testaroli with olive oil, pecorino, and...
The River Valley Where Time Cooks Slowly In the Lunigiana, the world doesn’t move fast.It rolls, the way clouds slide across the Apuan Alps.It breathes, like chestnut forests waking after...
Recipe: Lasagne Bastarde al Ragù Toscano — The ...
In the far northwest of Tuscany — the Lunigiana — the mountains rise like giant shoulders, the forests breathe with ancient patience, and the villages cling to hillsides as if...
Recipe: Lasagne Bastarde al Ragù Toscano — The ...
In the far northwest of Tuscany — the Lunigiana — the mountains rise like giant shoulders, the forests breathe with ancient patience, and the villages cling to hillsides as if...
Recipe: Bucatini all’Amatriciana – The Red Voic...
Drive east from Rome before sunrise. The mist lifts over the Sabine hills, and suddenly the world opens — high meadows, stone shepherd huts, and the quiet little town of...
Recipe: Bucatini all’Amatriciana – The Red Voic...
Drive east from Rome before sunrise. The mist lifts over the Sabine hills, and suddenly the world opens — high meadows, stone shepherd huts, and the quiet little town of...
Recipe: Tagliolini al Tartufo Nero d’Abruzzo
The Scent of SilenceThe Forest Before Dawn Before the sun touches the Maiella, the forest is all breath and mist.A man walks with a small dog, basket slung over his...
Recipe: Tagliolini al Tartufo Nero d’Abruzzo
The Scent of SilenceThe Forest Before Dawn Before the sun touches the Maiella, the forest is all breath and mist.A man walks with a small dog, basket slung over his...
Recipe: Maccheroni alla Chitarra con Pallottine
The Sunday Symphony of Abruzzo The Morning Ritual By the time church bells finish their second toll in Teramo, you can already smell Sunday.Garlic browns softly in olive oil, tomato...
Recipe: Maccheroni alla Chitarra con Pallottine
The Sunday Symphony of Abruzzo The Morning Ritual By the time church bells finish their second toll in Teramo, you can already smell Sunday.Garlic browns softly in olive oil, tomato...
Recipe: Fusilli Lucani al Sugo dell’Intoppo ('N...
The Lucanian Sunday Ragù Introduction / Story There’s a saying in Basilicata: “La domenica si sente dall’odore.”You can tell it’s Sunday by the smell. And that smell is always ragù....
Recipe: Fusilli Lucani al Sugo dell’Intoppo ('N...
The Lucanian Sunday Ragù Introduction / Story There’s a saying in Basilicata: “La domenica si sente dall’odore.”You can tell it’s Sunday by the smell. And that smell is always ragù....
Recipe: Strascinati con Peperoni Cruschi e Moll...
The Soul of Basilicata in a Single Bite Introduction / Story In Basilicata, food doesn’t try to impress — it simply belongs.Strascinati con Peperoni Cruschi e Mollica di Pane is...
Recipe: Strascinati con Peperoni Cruschi e Moll...
The Soul of Basilicata in a Single Bite Introduction / Story In Basilicata, food doesn’t try to impress — it simply belongs.Strascinati con Peperoni Cruschi e Mollica di Pane is...
Recipe: Strascinati al Sugo di Braciole – The S...
If orecchiette con le cime di rapa is Puglia’s weekday anthem, Strascinati al sugo di braciole is its Sunday prayer.It’s the smell that fills the narrow streets of Foggia and...
Recipe: Strascinati al Sugo di Braciole – The S...
If orecchiette con le cime di rapa is Puglia’s weekday anthem, Strascinati al sugo di braciole is its Sunday prayer.It’s the smell that fills the narrow streets of Foggia and...
Recipe: Spaghetti + Puttanesca: Naples’ Bold, B...
If pasta shapes had personalities, spaghetti would be the social butterfly: elegant, endlessly versatile, and the life of any dinner party. It can twirl solo with a simple tomato sauce,...
Recipe: Spaghetti + Puttanesca: Naples’ Bold, B...
If pasta shapes had personalities, spaghetti would be the social butterfly: elegant, endlessly versatile, and the life of any dinner party. It can twirl solo with a simple tomato sauce,...
Recipe: Ziti + La Genovese: Naples’ Sweet and S...
If pasta shapes were personalities, ziti would be the dependable, elegant relative everyone loves at family gatherings. Medium-length, tubular, and often broken by hand before cooking, ziti isn’t flashy like...
Recipe: Ziti + La Genovese: Naples’ Sweet and S...
If pasta shapes were personalities, ziti would be the dependable, elegant relative everyone loves at family gatherings. Medium-length, tubular, and often broken by hand before cooking, ziti isn’t flashy like...
Recipe: Paccheri + Ragù Napoletano: A Love Stor...
If pasta shapes were characters in an Italian opera, paccheri would be the booming baritone. Loud, dramatic, and impossible to ignore. And if sauces were singers, ragù Napoletano would be...
Recipe: Paccheri + Ragù Napoletano: A Love Stor...
If pasta shapes were characters in an Italian opera, paccheri would be the booming baritone. Loud, dramatic, and impossible to ignore. And if sauces were singers, ragù Napoletano would be...
Recipe: Spaghetti al Pomodoro (The Dish That Ch...
When tomatoes first landed in Europe in the 1500s, they were feared as poisonous — admired only as exotic ornaments. But in Naples, a few brave cooks in the late...
Recipe: Spaghetti al Pomodoro (The Dish That Ch...
When tomatoes first landed in Europe in the 1500s, they were feared as poisonous — admired only as exotic ornaments. But in Naples, a few brave cooks in the late...
Recipe: Cavatielli (or orecchiette) with Swordf...
Swordfish, Tomato, and Olive Sauce: Coastal Brilliance Along Calabria’s coast, pasta meets the sea. Cavatielli tossed with swordfish, cherry tomatoes, olives, and capers creates a sauce that is briny, sun-soaked,...
Recipe: Cavatielli (or orecchiette) with Swordf...
Swordfish, Tomato, and Olive Sauce: Coastal Brilliance Along Calabria’s coast, pasta meets the sea. Cavatielli tossed with swordfish, cherry tomatoes, olives, and capers creates a sauce that is briny, sun-soaked,...
Recipe: Scilatelle with Goat Ragù + Plant Based...
Goat Ragù: Mountain Heritage in a Sauce Scilatelle with goat ragù is Calabria on a plate — rugged, hearty, and just a little wild. It’s the kind of dish that...
Recipe: Scilatelle with Goat Ragù + Plant Based...
Goat Ragù: Mountain Heritage in a Sauce Scilatelle with goat ragù is Calabria on a plate — rugged, hearty, and just a little wild. It’s the kind of dish that...
Recipe: Fileja with ’Nduja and Tomato Sauce
’Nduja Sauce: Fire in Every Bite In Calabria, ’nduja sauce is more than a fiery pasta topping — it is a symbol of boldness, resilience, and communal heritage. At its...
Recipe: Fileja with ’Nduja and Tomato Sauce
’Nduja Sauce: Fire in Every Bite In Calabria, ’nduja sauce is more than a fiery pasta topping — it is a symbol of boldness, resilience, and communal heritage. At its...
Recipe: Sugo di Pesce – The Sea on a Plate (wit...
Sicily’s coastline is long and varied, dotted with fishing villages where the rhythm of daily life follows the tides. Sugo di Pesce is born from this intimate relationship with the...
Recipe: Sugo di Pesce – The Sea on a Plate (wit...
Sicily’s coastline is long and varied, dotted with fishing villages where the rhythm of daily life follows the tides. Sugo di Pesce is born from this intimate relationship with the...
Recipe: Timballo di Anelletti (or Maccheroni) -...
In Palermo, the timballo is more than a baked pasta dish — it is a celebration of family, craft, and culinary ingenuity. At its heart are anelletti, tiny, ring-shaped pasta...
Recipe: Timballo di Anelletti (or Maccheroni) -...
In Palermo, the timballo is more than a baked pasta dish — it is a celebration of family, craft, and culinary ingenuity. At its heart are anelletti, tiny, ring-shaped pasta...
Recipe: Spaghetti with Wild Fennel, Pine Nuts, ...
Serves 4 Ingredients: * 400g spaghetti or bucatini* 1 large bunch wild fennel (or fennel fronds/dill as substitute)* 1 onion, finely chopped* 2 tbsp capers, rinsed and chopped* 1 sheet...
Recipe: Spaghetti with Wild Fennel, Pine Nuts, ...
Serves 4 Ingredients: * 400g spaghetti or bucatini* 1 large bunch wild fennel (or fennel fronds/dill as substitute)* 1 onion, finely chopped* 2 tbsp capers, rinsed and chopped* 1 sheet...
More Pasta Stories
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Discover The Traditional Recipes
VIEWTimeless dishes passed down through generations, rich in heritage and flavor.
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Artisan Stories
VIEWBehind every jar and every pasta lies a maker’s tale — meet the artisans keeping tradition alive.
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Learn about Pasta Shapes
VIEWFrom ribbons to twists, discover the stories and uses behind every shape.
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The Celebration of the Ingredients
VIEWHonoring the simple, pure ingredients that make Italian cooking extraordinary.
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