Recipes & Stories
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...
Ingredient: The Quiet Majesty of the Tartufo Ne...
The Myth Beneath Our Feet Italy’s truffles grow in silence, but their legend makes noise.From Piedmont to Calabria, from the beech forests of the Apennines to the oak groves of...
Ingredient: The Quiet Majesty of the Tartufo Ne...
The Myth Beneath Our Feet Italy’s truffles grow in silence, but their legend makes noise.From Piedmont to Calabria, from the beech forests of the Apennines to the oak groves of...
Shape: Tagliolini
A Fine Ribbon Woven Across Italy, Adopted in Abruzzo A Thin Thread Across the Peninsula Imagine a ribbon of dough so fine it nearly disappears in your mouth. That is...
Shape: Tagliolini
A Fine Ribbon Woven Across Italy, Adopted in Abruzzo A Thin Thread Across the Peninsula Imagine a ribbon of dough so fine it nearly disappears in your mouth. That is...
Places: Da Paolino — A Table in the Clouds
Pescocostanzo and the Art of Mountain Pasta The Village in the Wind If you drive high into the Maiella National Park, past forests of beech and long views of stone...
Places: Da Paolino — A Table in the Clouds
Pescocostanzo and the Art of Mountain Pasta The Village in the Wind If you drive high into the Maiella National Park, past forests of beech and long views of stone...
Recipe: Fettucce Aglio, Olio e Peperoncino
Abruzzo’s Thread of Fire The Late-Night Language of Pasta Some dishes whisper their origins; this one hisses.Oil meets garlic in a pan, a faint scent of heat blooms, and a...
Recipe: Fettucce Aglio, Olio e Peperoncino
Abruzzo’s Thread of Fire The Late-Night Language of Pasta Some dishes whisper their origins; this one hisses.Oil meets garlic in a pan, a faint scent of heat blooms, and a...
Ingredient: Aglio Rosso di Sulmona
The Crimson Heart of Abruzzo 1. The Garlic That Glows When you walk through the summer markets of Sulmona, beneath the arches of Piazza Garibaldi, one thing catches your eye...
Ingredient: Aglio Rosso di Sulmona
The Crimson Heart of Abruzzo 1. The Garlic That Glows When you walk through the summer markets of Sulmona, beneath the arches of Piazza Garibaldi, one thing catches your eye...
Artisan Story: Ursini — The Craft of Oil and Sa...
Where Abruzzo’s Landscape Finds Its Voice Between Mountain and Sea If you drive the winding road between the Maiella mountains and the Adriatic coast, you pass through a belt of...
Artisan Story: Ursini — The Craft of Oil and Sa...
Where Abruzzo’s Landscape Finds Its Voice Between Mountain and Sea If you drive the winding road between the Maiella mountains and the Adriatic coast, you pass through a belt of...
Shape: Fettucce / Fettuccine / Strangozzi
The Mountain Ribbons of Abruzzo A Ribbon Between Hands and Sky In the uplands of the Maiella and the Gran Sasso, pasta is rolled the way people breathe — quietly,...
Shape: Fettucce / Fettuccine / Strangozzi
The Mountain Ribbons of Abruzzo A Ribbon Between Hands and Sky In the uplands of the Maiella and the Gran Sasso, pasta is rolled the way people breathe — quietly,...
Recipe: Tacconelle/Taccozzelle allo Zafferano d...
The Gold of the High Plains The Morning Light of Navelli Before the world wakes, the plateau of Navelli glows faintly blue.Then, as the first sun slips over the Gran...
Recipe: Tacconelle/Taccozzelle allo Zafferano d...
The Gold of the High Plains The Morning Light of Navelli Before the world wakes, the plateau of Navelli glows faintly blue.Then, as the first sun slips over the Gran...
Ingredient: Zafferano dell’Aquila
(pictutes from Rustichella D'abruzzo) The Flower of the High Plains A Morning the Colour of Fire If you arrive before dawn in the plain of Navelli, halfway between L’Aquila and...
Ingredient: Zafferano dell’Aquila
(pictutes from Rustichella D'abruzzo) The Flower of the High Plains A Morning the Colour of Fire If you arrive before dawn in the plain of Navelli, halfway between L’Aquila and...
Shapes: Taccozze / Taccozzette
The Coastal Footprint of Molise Where the Land Meets the Tide The Molisan coast is barely forty kilometres long, but it feels infinite in flavour. Between Termoli and Campomarino, fishermen...
Shapes: Taccozze / Taccozzette
The Coastal Footprint of Molise Where the Land Meets the Tide The Molisan coast is barely forty kilometres long, but it feels infinite in flavour. Between Termoli and Campomarino, fishermen...
Places: Alla Chitarra Antica — A Line Drawn in ...
Where the Adriatic Meets the Guitar Strings of Abruzzo The City by the Sea At street level, Pescara is all movement — scooters, gulls, and the glitter of the Adriatic.But...
Places: Alla Chitarra Antica — A Line Drawn in ...
Where the Adriatic Meets the Guitar Strings of Abruzzo The City by the Sea At street level, Pescara is all movement — scooters, gulls, and the glitter of the Adriatic.But...
Recipe: Laganelle con Lenticchie e Peperone Dolce
The Quiet Strength of the Mountains In the Hills Above Sulmona Somewhere between Abruzzo’s Maiella massif and the Molise border, the air smells of stone and wood smoke. Fields ripple...
Recipe: Laganelle con Lenticchie e Peperone Dolce
The Quiet Strength of the Mountains In the Hills Above Sulmona Somewhere between Abruzzo’s Maiella massif and the Molise border, the air smells of stone and wood smoke. Fields ripple...
Lentils — Italy’s Quiet Pulse
From Ancient Hearths to Laganelle and Beyond The Humble Heartbeat of Italian Food If olive oil is Italy’s blood, lentils are its heartbeat — steady, quiet and patient.They’ve simmered in...
Lentils — Italy’s Quiet Pulse
From Ancient Hearths to Laganelle and Beyond The Humble Heartbeat of Italian Food If olive oil is Italy’s blood, lentils are its heartbeat — steady, quiet and patient.They’ve simmered in...
Shapes: Laganelle
The Ancient Ribbon of the Apennines The Quiet Ribbon of the Hills In the villages between Sulmona and Agnone, women still roll out laganelle on wooden boards worn smooth by...
Shapes: Laganelle
The Ancient Ribbon of the Apennines The Quiet Ribbon of the Hills In the villages between Sulmona and Agnone, women still roll out laganelle on wooden boards worn smooth by...
Artisan Story: Casa Rustichella d’Abruzzo
The Smell of Semolina In a quiet workshop on the outskirts of Pianella, near Pescara, there’s a scent that never leaves the air: warm wheat, a touch of sea salt,...
Artisan Story: Casa Rustichella d’Abruzzo
The Smell of Semolina In a quiet workshop on the outskirts of Pianella, near Pescara, there’s a scent that never leaves the air: warm wheat, a touch of sea salt,...
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...
Ingredient: Pomodoro a Pera d’Abruzzo
The Tomato That Climbs the Hills 1 · The Red You Don’t Forget Not every tomato is born to be a celebrity.Some, like the Pomodoro a Pera d’Abruzzo, live quiet...
Ingredient: Pomodoro a Pera d’Abruzzo
The Tomato That Climbs the Hills 1 · The Red You Don’t Forget Not every tomato is born to be a celebrity.Some, like the Pomodoro a Pera d’Abruzzo, live quiet...
Shape: Maccheroni alla Chitarra
The Golden Strings of Abruzzo Where the Air Smells of Grain and Iron If Abruzzo had a soundtrack, it would begin not with violins but with wires — the faint...
Shape: Maccheroni alla Chitarra
The Golden Strings of Abruzzo Where the Air Smells of Grain and Iron If Abruzzo had a soundtrack, it would begin not with violins but with wires — the faint...
Stories: Abruzzo & Molise: Where the Mountains ...
They call Abruzzo “the green heart of Europe,” but its heart pulses with wheat, wind, sheep, and salt-sprayed sea air. Molise, its smaller sibling to the south, is a hush...
Stories: Abruzzo & Molise: Where the Mountains ...
They call Abruzzo “the green heart of Europe,” but its heart pulses with wheat, wind, sheep, and salt-sprayed sea air. Molise, its smaller sibling to the south, is a hush...
Recipe: Pasta e Fagioli alla Lucana
Introduction / Story There’s a particular kind of quiet that only exists in the Lucanian mountains — the kind that comes after snow has fallen, when smoke curls slowly from...
Recipe: Pasta e Fagioli alla Lucana
Introduction / Story There’s a particular kind of quiet that only exists in the Lucanian mountains — the kind that comes after snow has fallen, when smoke curls slowly from...
Ingredient: Beans & Pasta in Italy: The Humble ...
From Fava to Phaseolus — The Two Histories of the Italian Bean Before the tomato, before the chili pepper, before coffee ever perfumed a Neapolitan alleyway, Italy already had its...
Ingredient: Beans & Pasta in Italy: The Humble ...
From Fava to Phaseolus — The Two Histories of the Italian Bean Before the tomato, before the chili pepper, before coffee ever perfumed a Neapolitan alleyway, Italy already had its...
Shapes: Cortecce – The Bark That Became Pasta
Cortecce – The Bark That Became Pasta The rugged Lucanian shape that tastes like the forest it came from Some pasta shapes seem designed by geometry; others feel carved by...
Shapes: Cortecce – The Bark That Became Pasta
Cortecce – The Bark That Became Pasta The rugged Lucanian shape that tastes like the forest it came from Some pasta shapes seem designed by geometry; others feel carved by...
Stories: Pasta at the Turn of the 18th Century:...
By the late 17th century, pasta had traveled far from its humble beginnings. No longer just a Neapolitan staple or Renaissance curiosity, it had become a central feature in Italian...
Stories: Pasta at the Turn of the 18th Century:...
By the late 17th century, pasta had traveled far from its humble beginnings. No longer just a Neapolitan staple or Renaissance curiosity, it had become a central feature in Italian...
Tumact me Tulez (Tagliatelle + Walnuts & Breadc...
The Arbëreshë Soul of Basilicata Introduction / Story If Basilicata had a dish that spoke two languages, it would be Tumact me Tulez.The name itself — a blend of Albanian...
Tumact me Tulez (Tagliatelle + Walnuts & Breadc...
The Arbëreshë Soul of Basilicata Introduction / Story If Basilicata had a dish that spoke two languages, it would be Tumact me Tulez.The name itself — a blend of Albanian...
Ingredient: Walnuts – The Quiet Alchemy of Nuts...
There’s something quietly confident about a walnut.It doesn’t flaunt itself like a truffle or perfume the air like basil — it waits.It waits until someone cracks it open and remembers...
Ingredient: Walnuts – The Quiet Alchemy of Nuts...
There’s something quietly confident about a walnut.It doesn’t flaunt itself like a truffle or perfume the air like basil — it waits.It waits until someone cracks it open and remembers...
Tagliatelle: The Golden Ribbons That Bind Italy
If pasta were poetry, tagliatelle would be its flowing verse — long, golden, and full of rhythm. Each ribbon, rolled thin and cut with a steady hand, carries five centuries of...
Tagliatelle: The Golden Ribbons That Bind Italy
If pasta were poetry, tagliatelle would be its flowing verse — long, golden, and full of rhythm. Each ribbon, rolled thin and cut with a steady hand, carries five centuries of...
Places: Trattoria del Caveoso — Matera
Pasta in the Stone In Matera, food doesn’t just arrive at the table — it emerges from the rock.Trattoria del Caveoso sits deep in the Sasso Caveoso district, one...
Places: Trattoria del Caveoso — Matera
Pasta in the Stone In Matera, food doesn’t just arrive at the table — it emerges from the rock.Trattoria del Caveoso sits deep in the Sasso Caveoso district, one...
Recipe: Orecchiette alla Materana
The Feast of Stone and Fire Introduction / Story Matera is a city carved out of silence and stone. Its white cliffs and labyrinthine caves hold centuries of stories —...
Recipe: Orecchiette alla Materana
The Feast of Stone and Fire Introduction / Story Matera is a city carved out of silence and stone. Its white cliffs and labyrinthine caves hold centuries of stories —...
Ingredient: Pecorino + Pasta, A Cheesy Love Story
Italy has many famous romances in food — tomato and basil, coffee and milk, truffle and egg — but none as enduring as pasta and pecorino. Their story begins long...
Ingredient: Pecorino + Pasta, A Cheesy Love Story
Italy has many famous romances in food — tomato and basil, coffee and milk, truffle and egg — but none as enduring as pasta and pecorino. Their story begins long...
Shapes: Orecchiette Lucane: The Rustic Soul of ...
There’s a certain honesty to Basilicata’s food — a kind of rugged simplicity born from mountains, wheat fields, and long, slow rhythms of life. In the kitchens of Matera and...
Shapes: Orecchiette Lucane: The Rustic Soul of ...
There’s a certain honesty to Basilicata’s food — a kind of rugged simplicity born from mountains, wheat fields, and long, slow rhythms of life. In the kitchens of Matera and...
Stories: Massimo Bottura and the Art of Reinven...
History: Massimo Bottura and the Art of Reinventing Italian Pasta In 2007, Massimo Bottura, the visionary chef behind Osteria Francescana in Modena, published Never Trust a Skinny Italian Chef. Unlike...
Stories: Massimo Bottura and the Art of Reinven...
History: Massimo Bottura and the Art of Reinventing Italian Pasta In 2007, Massimo Bottura, the visionary chef behind Osteria Francescana in Modena, published Never Trust a Skinny Italian Chef. Unlike...
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....
Ingrediets: Ragù Part 2 – The Slow-Cooked Heart...
There are few sounds in an Italian kitchen more soothing than the quiet murmur of a sauce that has been cooking for hours — a patient rhythm of bubbles rising,...
Ingrediets: Ragù Part 2 – The Slow-Cooked Heart...
There are few sounds in an Italian kitchen more soothing than the quiet murmur of a sauce that has been cooking for hours — a patient rhythm of bubbles rising,...
Shape: Fusilli Lucani – The Pasta Twisted by Ha...
In the kitchens of southern Italy, there exists a gesture that crosses borders and dialects — a roll, a twist, and a release. It is performed by countless hands from...
Shape: Fusilli Lucani – The Pasta Twisted by Ha...
In the kitchens of southern Italy, there exists a gesture that crosses borders and dialects — a roll, a twist, and a release. It is performed by countless hands from...
Artisan: BioPasta: Organic Craft from the Heart...
On a quiet hillside near Tito, in the province of Potenza, a handful of artisans are keeping alive one of Italy’s simplest and noblest crafts — the making of pasta....
Artisan: BioPasta: Organic Craft from the Heart...
On a quiet hillside near Tito, in the province of Potenza, a handful of artisans are keeping alive one of Italy’s simplest and noblest crafts — the making of pasta....
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...
Ingredient: Peperoni Cruschi. The Crunchy Gold ...
If you’ve ever travelled through Basilicata in late summer, you might have seen long red peppers hanging from balconies, shimmering in the sun like strands of coral. Those are peperoni...
Ingredient: Peperoni Cruschi. The Crunchy Gold ...
If you’ve ever travelled through Basilicata in late summer, you might have seen long red peppers hanging from balconies, shimmering in the sun like strands of coral. Those are peperoni...
Shape: Strascinati – The Pasta That Leaves a Trail
In the quiet kitchens of Basilicata, before dawn breaks over the hills, there is a ritual older than memory. A pale strip of dough is torn by hand, placed on...
Shape: Strascinati – The Pasta That Leaves a Trail
In the quiet kitchens of Basilicata, before dawn breaks over the hills, there is a ritual older than memory. A pale strip of dough is torn by hand, placed on...
Region: Basilicata – The Land of Cruschi and An...
Between Two Seas and a Thousand Hills Basilicata is the region most Italians forget they love. Tucked between Puglia, Calabria, and Campania, and caressed by two seas — the Tyrrhenian...
Region: Basilicata – The Land of Cruschi and An...
Between Two Seas and a Thousand Hills Basilicata is the region most Italians forget they love. Tucked between Puglia, Calabria, and Campania, and caressed by two seas — the Tyrrhenian...
Recipe: Maccheroncini Zucchine, Limone e Burrat...
Where Summer Lives All Year There’s a kind of light in the Valle d’Itria that makes everything seem still.Olive groves shimmer like silver, the trulli houses gleam white against the...
Recipe: Maccheroncini Zucchine, Limone e Burrat...
Where Summer Lives All Year There’s a kind of light in the Valle d’Itria that makes everything seem still.Olive groves shimmer like silver, the trulli houses gleam white against the...
Ingredient: The Soul of Milk: Cheeses of Puglia
There’s a moment, driving through Puglia, when the air changes.Somewhere between the olive groves of Ostuni and the wheat fields of Altamura, the wind begins to smell faintly of milk...
Ingredient: The Soul of Milk: Cheeses of Puglia
There’s a moment, driving through Puglia, when the air changes.Somewhere between the olive groves of Ostuni and the wheat fields of Altamura, the wind begins to smell faintly of milk...
Shape: Maccheroncini – The Everyday Thread of P...
Not every pasta was born to make a statement. Some were made simply to feed — to fill bowls, bring people together, and carry the flavor of what was available...
Shape: Maccheroncini – The Everyday Thread of P...
Not every pasta was born to make a statement. Some were made simply to feed — to fill bowls, bring people together, and carry the flavor of what was available...
Artisan: Apulia Eat – Preserving the Soul of Pu...
Apulia Eat – Preserving the Soul of Puglia From Wheat to Garden In Puglia, the kitchen has always been more than a place to cook. It’s where the land is...
Artisan: Apulia Eat – Preserving the Soul of Pu...
Apulia Eat – Preserving the Soul of Puglia From Wheat to Garden In Puglia, the kitchen has always been more than a place to cook. It’s where the land is...
Recipe: Foglie d’Ulivo ai Frutti di Mare – The ...
Follow the coast south from Brindisi and you’ll find the world changing with each bend of the road. The olive trees grow lower, their trunks twisted like dancers in the...
Recipe: Foglie d’Ulivo ai Frutti di Mare – The ...
Follow the coast south from Brindisi and you’ll find the world changing with each bend of the road. The olive trees grow lower, their trunks twisted like dancers in the...
Shapes: Foglie d’Ulivo — The Olive Leaf of Puglia
Foglie d’Ulivo — The Olive Leaf of Puglia In Puglia, the olive tree is not just a plant — it’s a guardian.Its gnarled trunk tells the story of centuries of...
Shapes: Foglie d’Ulivo — The Olive Leaf of Puglia
Foglie d’Ulivo — The Olive Leaf of Puglia In Puglia, the olive tree is not just a plant — it’s a guardian.Its gnarled trunk tells the story of centuries of...
Ingredient: Seafood of the Adriatic. The Blue S...
At dawn in Bari’s old port, the air smells of salt, diesel, and espresso. Fishermen shout prices over crates of glistening mussels, squid, and prawns. The first rays of sun...
Ingredient: Seafood of the Adriatic. The Blue S...
At dawn in Bari’s old port, the air smells of salt, diesel, and espresso. Fishermen shout prices over crates of glistening mussels, squid, and prawns. The first rays of sun...
Artisan Story: Pasta Jesce – The Taste of Pugli...
The Golden Road of Altamura Drive out of Altamura in the early morning and the light hits the wheat fields like fire. Between limestone walls and olive groves, the air...
Artisan Story: Pasta Jesce – The Taste of Pugli...
The Golden Road of Altamura Drive out of Altamura in the early morning and the light hits the wheat fields like fire. Between limestone walls and olive groves, the air...
Recipe: Troccoli al Pomodoro Fiaschetto e Ricot...
Drive north through Puglia’s endless plains and you’ll see the land begin to widen — open skies, long shadows, and the quiet hum of wind across fields of wheat.This is...
Recipe: Troccoli al Pomodoro Fiaschetto e Ricot...
Drive north through Puglia’s endless plains and you’ll see the land begin to widen — open skies, long shadows, and the quiet hum of wind across fields of wheat.This is...
Shape: Troccoli. The Square-Edged Soul of Puglia
If orecchiette is the heart of Bari and sagne is the pride of Salento, then troccoli belongs to Puglia’s north — the land of golden wheat, wind-whipped plains, and fishermen who...
Shape: Troccoli. The Square-Edged Soul of Puglia
If orecchiette is the heart of Bari and sagne is the pride of Salento, then troccoli belongs to Puglia’s north — the land of golden wheat, wind-whipped plains, and fishermen who...
Ingredient: Tomatoes of Puglia. The Sun Preserved
Tomatoes of Puglia: The Sun Preserved If olive oil is Puglia’s blood, the tomato is its heartbeat — pulsing red through every kitchen, every courtyard, every memory.Here, tomatoes aren’t just...
Ingredient: Tomatoes of Puglia. The Sun Preserved
Tomatoes of Puglia: The Sun Preserved If olive oil is Puglia’s blood, the tomato is its heartbeat — pulsing red through every kitchen, every courtyard, every memory.Here, tomatoes aren’t just...
Places: L’Orecchietta — Guagnano, Salento
Where the Shape Tells the Story In Guagnano, a small town on the wine-rich plains of northern Salento, the word orecchietta isn’t just a type of pasta — it’s a...
Places: L’Orecchietta — Guagnano, Salento
Where the Shape Tells the Story In Guagnano, a small town on the wine-rich plains of northern Salento, the word orecchietta isn’t just a type of pasta — it’s a...
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 Bari’s narrow streets at noon —...
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 Bari’s narrow streets at noon —...
Shape: Strascinate: The Pasta You Pull From the...
There’s a word in Italian that doesn’t quite translate: strascinare.It means to drag, to pull, to draw something slowly along a surface.It’s a movement that suggests effort — but also...
Shape: Strascinate: The Pasta You Pull From the...
There’s a word in Italian that doesn’t quite translate: strascinare.It means to drag, to pull, to draw something slowly along a surface.It’s a movement that suggests effort — but also...
Ingredient: Olives of Puglia. Liquid Sunlight a...
Fly over Puglia and what you see below isn’t just countryside — it’s an ocean of silver-green.Millions upon millions of olive trees stretch as far as the eye can see,...
Ingredient: Olives of Puglia. Liquid Sunlight a...
Fly over Puglia and what you see below isn’t just countryside — it’s an ocean of silver-green.Millions upon millions of olive trees stretch as far as the eye can see,...
Artisan Story: Gargano Sapori. Tradition from t...
Artisan: Gargano Sapori. Tradition from the Mountain to the Sea In the high, white-washed town of Monte Sant’Angelo, perched on the limestone ridge of the Gargano Peninsula, the air smells...
Artisan Story: Gargano Sapori. Tradition from t...
Artisan: Gargano Sapori. Tradition from the Mountain to the Sea In the high, white-washed town of Monte Sant’Angelo, perched on the limestone ridge of the Gargano Peninsula, the air smells...
Recipe: Sagne ‘Ncannulate ai Ceci Neri – The Hu...
Drive inland from Lecce toward the sunburnt villages of Salento and you’ll notice how quickly the sea breeze gives way to silence.Here, among stone walls and olive groves, lies another...
Recipe: Sagne ‘Ncannulate ai Ceci Neri – The Hu...
Drive inland from Lecce toward the sunburnt villages of Salento and you’ll notice how quickly the sea breeze gives way to silence.Here, among stone walls and olive groves, lies another...
Shapes: Sagne ‘Ncannulate: The Spirals of Salento
Drive through Salento in late summer, and the world seems to shimmer — white limestone walls, silver olive trees, and the blue flash of the Ionian and Adriatic seas on...
Shapes: Sagne ‘Ncannulate: The Spirals of Salento
Drive through Salento in late summer, and the world seems to shimmer — white limestone walls, silver olive trees, and the blue flash of the Ionian and Adriatic seas on...
Ingredient: Black Chickpeas of Puglia. The Dark...
At first glance, they look almost burnt — small, wrinkled, the color of volcanic rock. Not the glossy beige chickpeas we all know from hummus bowls, but something older, rougher,...
Ingredient: Black Chickpeas of Puglia. The Dark...
At first glance, they look almost burnt — small, wrinkled, the color of volcanic rock. Not the glossy beige chickpeas we all know from hummus bowls, but something older, rougher,...
Stories: Pasta Goes Global — 19th & 20th Centur...
By the 1800s, pasta was no longer just a regional staple in Italy — it was evolving into the beloved cuisine we recognize today. Technological advances, changing lifestyles, and...
Stories: Pasta Goes Global — 19th & 20th Centur...
By the 1800s, pasta was no longer just a regional staple in Italy — it was evolving into the beloved cuisine we recognize today. Technological advances, changing lifestyles, and...
Recipe: Orecchiette con le Cime di Rapa – The S...
If Puglia had to choose one dish to represent its heart, it wouldn’t be a grand seafood platter or an elaborate Sunday roast.It would be something humbler — a bowl...
Recipe: Orecchiette con le Cime di Rapa – The S...
If Puglia had to choose one dish to represent its heart, it wouldn’t be a grand seafood platter or an elaborate Sunday roast.It would be something humbler — a bowl...
Shapes: Orecchiette. The Little Ears of Bari
Walk through the old town of Bari on a weekday morning, and you’ll hear a rhythm older than the city itself. Not the bells, not the waves — but the...
Shapes: Orecchiette. The Little Ears of Bari
Walk through the old town of Bari on a weekday morning, and you’ll hear a rhythm older than the city itself. Not the bells, not the waves — but the...
Ingredient: Cime di Rapa: The Green Heartbeat o...
Drive through Puglia in winter and you’ll spot it everywhere — stacked in market stalls, hanging off the backs of Ape trucks, even peeking out from the baskets of old...
Ingredient: Cime di Rapa: The Green Heartbeat o...
Drive through Puglia in winter and you’ll spot it everywhere — stacked in market stalls, hanging off the backs of Ape trucks, even peeking out from the baskets of old...
Stories: Puglia: Where Pasta Meets the Sun
Puglia: Where the Sun Shapes Everything The Essence of the Heel of Italy There’s something elemental about Puglia.Stretching between the Adriatic and Ionian seas, this long, lean region at...
Stories: Puglia: Where Pasta Meets the Sun
Puglia: Where the Sun Shapes Everything The Essence of the Heel of Italy There’s something elemental about Puglia.Stretching between the Adriatic and Ionian seas, this long, lean region at...
Recipe: Ditalini + Pasta e Patate. Campania’s U...
Ditalini/Tubetti + Pasta e Patate: Campania’s Ultimate Comfort Duo If pasta shapes had personalities, ditalini and tubetti would be the unassuming, warm-hearted friend everyone trusts. Tiny, humble, and utterly reliable,...
Recipe: Ditalini + Pasta e Patate. Campania’s U...
Ditalini/Tubetti + Pasta e Patate: Campania’s Ultimate Comfort Duo If pasta shapes had personalities, ditalini and tubetti would be the unassuming, warm-hearted friend everyone trusts. Tiny, humble, and utterly reliable,...
Ingredient: Potatoes – The Humble Guest Who Too...
Potatoes – Italy’s Beloved Newcomer Potatoes might seem like an Italian staple, but they actually traveled thousands of miles from the Andes of South America before winning over the boot....
Ingredient: Potatoes – The Humble Guest Who Too...
Potatoes – Italy’s Beloved Newcomer Potatoes might seem like an Italian staple, but they actually traveled thousands of miles from the Andes of South America before winning over the boot....
Shape: Ditalini and Tubetti: Tiny but Mighty
Ditalini and tubetti are the small cylinders of the pasta world. Think of them as bite-sized hugs, perfect for soups, broths, and starchy, creamy dishes. Their diminutive size belies their...
Shape: Ditalini and Tubetti: Tiny but Mighty
Ditalini and tubetti are the small cylinders of the pasta world. Think of them as bite-sized hugs, perfect for soups, broths, and starchy, creamy dishes. Their diminutive size belies their...
Artisan Story: Casa Marrazzo: Preserving the So...
Introduction: Flavour as Memory In Italy, food is more than nourishment — it is memory, tradition, and identity. Every jar of preserved tomatoes, every carefully layered artichoke, every roasted pepper...
Artisan Story: Casa Marrazzo: Preserving the So...
Introduction: Flavour as Memory In Italy, food is more than nourishment — it is memory, tradition, and identity. Every jar of preserved tomatoes, every carefully layered artichoke, every roasted pepper...
Recipe: Neapolitan Street-Style Maccaruni (Nood...
Picture Naples in the 1800s: narrow alleys, noisy markets, kids running barefoot, and the smell of pasta drifting through the air. Not from fancy restaurants or aristocratic kitchens, but straight...
Recipe: Neapolitan Street-Style Maccaruni (Nood...
Picture Naples in the 1800s: narrow alleys, noisy markets, kids running barefoot, and the smell of pasta drifting through the air. Not from fancy restaurants or aristocratic kitchens, but straight...
Ingredient: Say Cheese! The Eternal Love Affair...
Introduction: A Match Made in the Dairy Aisle Pasta is great. Pasta with cheese? That’s civilisation. Without cheese, spaghetti feels naked. Lasagna is just layered noodles. And carbonara without its...
Ingredient: Say Cheese! The Eternal Love Affair...
Introduction: A Match Made in the Dairy Aisle Pasta is great. Pasta with cheese? That’s civilisation. Without cheese, spaghetti feels naked. Lasagna is just layered noodles. And carbonara without its...
Stories: Pasta for Everyone — The 1700s Naples ...
From Luxury to Street Food: How Pasta Became Everyone’s Dish Pasta didn’t always sit comfortably on every table. For centuries, it had been a luxury item, handmade with care by...
Stories: Pasta for Everyone — The 1700s Naples ...
From Luxury to Street Food: How Pasta Became Everyone’s Dish Pasta didn’t always sit comfortably on every table. For centuries, it had been a luxury item, handmade with care by...
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,...
Stories: Vincenzo Corrado and Il Cuoco Galante:...
By the late 18th century, pasta had already taken a long journey from its noble Roman beginnings and Renaissance banquets. In Naples — the beating heart of culinary innovation —...
Stories: Vincenzo Corrado and Il Cuoco Galante:...
By the late 18th century, pasta had already taken a long journey from its noble Roman beginnings and Renaissance banquets. In Naples — the beating heart of culinary innovation —...
Ingredient: Capers – Italy’s Little Green Firec...
They’re tiny, green, and look deceptively like something you might brush off a bush without a second thought. But bite into one, and you’ll discover why capers have been adored...
Ingredient: Capers – Italy’s Little Green Firec...
They’re tiny, green, and look deceptively like something you might brush off a bush without a second thought. But bite into one, and you’ll discover why capers have been adored...
Places: La Locanda del Monacone: The Heartbeat ...
La Locanda del Monacone: The Heartbeat of Rione Sanità A Neighbourhood That Cooks Its Own Future Rione Sanità isn’t the postcard Naples of glossy guidebooks. It’s older, rawer, more alive...
Places: La Locanda del Monacone: The Heartbeat ...
La Locanda del Monacone: The Heartbeat of Rione Sanità A Neighbourhood That Cooks Its Own Future Rione Sanità isn’t the postcard Naples of glossy guidebooks. It’s older, rawer, more alive...
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...
Ingredient: Carrots: The Undercover Star of Ita...
Carrots rarely get the spotlight in Italian cuisine. They’re not as poetic as the tomato, as silky as olive oil, or as proudly regional as Pecorino Romano. Yet without them,...
Ingredient: Carrots: The Undercover Star of Ita...
Carrots rarely get the spotlight in Italian cuisine. They’re not as poetic as the tomato, as silky as olive oil, or as proudly regional as Pecorino Romano. Yet without them,...
Shape: Ziti – The Wedding Pasta
If paccheri is the diva, ziti is the dependable cousin — the one who always turns up at weddings, never overdressed but always essential. Smooth, medium-length tubes, often broken by...
Shape: Ziti – The Wedding Pasta
If paccheri is the diva, ziti is the dependable cousin — the one who always turns up at weddings, never overdressed but always essential. Smooth, medium-length tubes, often broken by...
Artisan Story: Afeltra. The Soul of Pasta in Gr...
Tucked between the Lattari mountains and the Tyrrhenian Sea lies a town that has earned the title Città della Pasta. Gragnano, south of Naples, is no ordinary place: its streets...
Artisan Story: Afeltra. The Soul of Pasta in Gr...
Tucked between the Lattari mountains and the Tyrrhenian Sea lies a town that has earned the title Città della Pasta. Gragnano, south of Naples, is no ordinary place: its streets...
Recipe: Spaghetti alla Nerano — The Accidental ...
Some dishes are born in grand kitchens; others emerge from quiet necessity, from hunger, from chance. Spaghetti alla Nerano belongs to the latter. A humble composition of fried courgettes, cheese, and...
Recipe: Spaghetti alla Nerano — The Accidental ...
Some dishes are born in grand kitchens; others emerge from quiet necessity, from hunger, from chance. Spaghetti alla Nerano belongs to the latter. A humble composition of fried courgettes, cheese, and...
Ingredient: Courgettes. Italy’s Green Gold and ...
Imagine a vegetable that is humble, versatile, and endlessly adaptable. A vegetable that can be transformed from crispy fried rounds to silky ribbons in pasta. Enter the courgette — or...
Ingredient: Courgettes. Italy’s Green Gold and ...
Imagine a vegetable that is humble, versatile, and endlessly adaptable. A vegetable that can be transformed from crispy fried rounds to silky ribbons in pasta. Enter the courgette — or...
Shape: Vermicelli — The Original Neapolitan Spa...
History & Origins Before the word spaghetti even existed, Naples already had vermicelli — long, supple strands of pasta whose name comes from verme, meaning “worm.” The term first appears...
Shape: Vermicelli — The Original Neapolitan Spa...
History & Origins Before the word spaghetti even existed, Naples already had vermicelli — long, supple strands of pasta whose name comes from verme, meaning “worm.” The term first appears...
Places: La Locanda Gesù Vecchio: Naples’ Soul S...
La Locanda Gesù Vecchio: Naples’ Soul Served in a Bowl Where Tradition Is Lived, Not Remembered Walk through the tangle of Naples’ historic centre and follow the scent that hangs...
Places: La Locanda Gesù Vecchio: Naples’ Soul S...
La Locanda Gesù Vecchio: Naples’ Soul Served in a Bowl Where Tradition Is Lived, Not Remembered Walk through the tangle of Naples’ historic centre and follow the scent that hangs...
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...
Ingredient: Ragù & Mincemeat. How a Humble Grin...
When we talk about pasta and sauce, the great love story of Italian cuisine, there’s one partner who often steals the spotlight: ragù. But ragù is not just one sauce,...
Ingredient: Ragù & Mincemeat. How a Humble Grin...
When we talk about pasta and sauce, the great love story of Italian cuisine, there’s one partner who often steals the spotlight: ragù. But ragù is not just one sauce,...
Shape: Paccheri – The Pasta That Slaps (Literally)
If pasta had a diva, it would be paccheri. Bold, dramatic, unapologetically oversized tubes that don’t just sit politely on your plate — they announce themselves. Paccheri don’t whisper; they...
Shape: Paccheri – The Pasta That Slaps (Literally)
If pasta had a diva, it would be paccheri. Bold, dramatic, unapologetically oversized tubes that don’t just sit politely on your plate — they announce themselves. Paccheri don’t whisper; they...
Stories: Campania – Where Pasta Meets the Sea a...
Few regions in Italy have given more to the world’s table than Campania. Between the restless cone of Vesuvius and the calm shimmer of the Tyrrhenian Sea, this land turned...
Stories: Campania – Where Pasta Meets the Sea a...
Few regions in Italy have given more to the world’s table than Campania. Between the restless cone of Vesuvius and the calm shimmer of the Tyrrhenian Sea, this land turned...
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...
Shape: Spaghetti. The Long Thread of Italian Id...
Few foods have achieved the universal recognition of spaghetti. Long, thin, golden threads of durum wheat, spaghetti has become both the emblem of Italian cuisine and a global comfort food....
Shape: Spaghetti. The Long Thread of Italian Id...
Few foods have achieved the universal recognition of spaghetti. Long, thin, golden threads of durum wheat, spaghetti has become both the emblem of Italian cuisine and a global comfort food....
Ingredient: Tomato: From the New World to the H...
When we think of Italian food, the tomato comes to mind almost instantly. Red sauces clinging to strands of spaghetti, bright salads of mozzarella and tomato, pizza with its glowing...
Ingredient: Tomato: From the New World to the H...
When we think of Italian food, the tomato comes to mind almost instantly. Red sauces clinging to strands of spaghetti, bright salads of mozzarella and tomato, pizza with its glowing...
Stories: Naples 1600 — Where Spaghetti Met Tomato
By the late Renaissance, Italy was already a land in love with pasta. It was boiled, baked, layered, stuffed, and dried in every possible way — from Sicily’s Arab-inspired macaroni...
Stories: Naples 1600 — Where Spaghetti Met Tomato
By the late Renaissance, Italy was already a land in love with pasta. It was boiled, baked, layered, stuffed, and dried in every possible way — from Sicily’s Arab-inspired macaroni...
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,...
Ingredient: Olives. The Mediterranean’s Unapolo...
Olives are not just food. They are drama, history, culture, and culinary genius rolled into tiny, wrinkled, sometimes bitter fruits. Imagine a world without them: no green or black treasures...
Ingredient: Olives. The Mediterranean’s Unapolo...
Olives are not just food. They are drama, history, culture, and culinary genius rolled into tiny, wrinkled, sometimes bitter fruits. Imagine a world without them: no green or black treasures...
Shape: Cavatelli. The Humble Shells of the South
Cavatelli might just be the introverts of the pasta world: small, humble, not flashy like tagliatelle or diva-like like spaghetti. But don’t be fooled — these little ridged shells know...
Shape: Cavatelli. The Humble Shells of the South
Cavatelli might just be the introverts of the pasta world: small, humble, not flashy like tagliatelle or diva-like like spaghetti. But don’t be fooled — these little ridged shells know...
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...
Ingredient: Oregano. The Timeless Herb of Kitch...
Oregano is one of the most universally beloved herbs, recognized for its bold, earthy flavor, its aromatic intensity, and its remarkable versatility. From the sun-drenched hills of the Mediterranean to...
Ingredient: Oregano. The Timeless Herb of Kitch...
Oregano is one of the most universally beloved herbs, recognized for its bold, earthy flavor, its aromatic intensity, and its remarkable versatility. From the sun-drenched hills of the Mediterranean to...
Shape: Scilatelle – Twists of Tradition
In Calabria, pasta shapes tell stories of practicality, ingenuity, and local flavor. Scilatelle are short, thick twists, hand-rolled around a skewer, creating a dense, chewy texture that holds up to the...
Shape: Scilatelle – Twists of Tradition
In Calabria, pasta shapes tell stories of practicality, ingenuity, and local flavor. Scilatelle are short, thick twists, hand-rolled around a skewer, creating a dense, chewy texture that holds up to the...
Artisan Story: Scalzo – Calabria’s Heart in Eve...
In the pristine hills of Calabria, Scalzo brings the region’s rich flavors straight to your table. For the Scalzo family, preserving tradition is not just a business — it’s a...
Artisan Story: Scalzo – Calabria’s Heart in Eve...
In the pristine hills of Calabria, Scalzo brings the region’s rich flavors straight to your table. For the Scalzo family, preserving tradition is not just a business — it’s a...
Recipe: Maccarruni i Casa with Tropea Onion and...
Maccarruni i Casa with Tropea Onion and White Beans: A Taste of Calabria In the hilltop villages of Calabria, maccarruni i casa isn’t just pasta — it’s a vessel for...
Recipe: Maccarruni i Casa with Tropea Onion and...
Maccarruni i Casa with Tropea Onion and White Beans: A Taste of Calabria In the hilltop villages of Calabria, maccarruni i casa isn’t just pasta — it’s a vessel for...
Ingredient: The Red Onion of Tropea. Sweet, Sul...
If vegetables had a red-carpet moment, the Red Onion of Tropea would strut down the aisle with sunglasses, a smirk, and the kind of swagger that only centuries of culinary...
Ingredient: The Red Onion of Tropea. Sweet, Sul...
If vegetables had a red-carpet moment, the Red Onion of Tropea would strut down the aisle with sunglasses, a smirk, and the kind of swagger that only centuries of culinary...
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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