The art of Italian cooking: orecchiette with turnip tops
Hi, this is the eighth post about the art of Italian cooking. Let’s go on with Italian pasta tossed with no tomato sauce. Another simple and light recipe is a typical dish in the south of Italy: pasta with turnip tops. An healthy recipe made with vegetables and flavoured with anchovy fillets and, if you [...]
Pasta with garlic and olive oil
Hi, this is the seventh post about the art of Italian cooking. Yesterday we wrote the recipe of one of the simplest way to toss Italian pasta, simply with extra virgin olive oil and Parmesan cheese. Today we want to write about the most famous sauce with no tomato: garlic and olive oil, better know [...]
Pasta with olive oil and Parmesan
Hi, this is the sixth post about the art of Italian cooking, particularly about pasta. Well, now you should know the basic things about buying, cooking and avoiding mistakes in cooking pasta. You are ready to learn how to toss your pasta! Before telling you about famous or less known Italian pasta sauces we’d like [...]
Is it easy to have good-quality pasta outside Italy?
Hi, we have a question for you. Is it easy for you to have a good-quality pasta outside Italy? It’s important to answer to this question before telling you about the most known Italian-style pasta recipes. A pasta dish tastes fantastic only if you have good pasta made from semolina; too tasty that it is [...]
What is the right amount of pasta per serving?
Hi, this is the fourth lesson about cooking pasta. A lot of people don’t eat pasta: they’re sure pasta is fattening. It isn’t true. It’s true too much food is fattening and pasta is fattening when is too much. If you follow these amounts per serving you can eat pasta with no consequence on your [...]
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