Fileja with ‘nduja e ricotta recipe

INGREDIENTS 300 g of fileja (or similar pasta, such as pappardelle or trenette)100 g of Calabrian ‘nduja150 g of fresh ricottaExtra virgin olive oilFreshly ground black pepperSalt to tasteGrated pecorino cheese (optional) INSTRUCTIONS Prepare the ‘nduja...

Casatiello Recipe

Here’s the recipe for “casatiello,” a delicious traditional Italian bread, particularly associated with Easter tradition in southern Italy. INGREDIENTS 500g of durum wheat flour 250g of diced pancetta or spicy salami 150g of diced aged cheese (such...

Culurgiones recipe from Sardinia

INGRIDIENTS FOR PASTA 400g durum wheat semolina flour 200ml water A pinch of salt For the filling: 500g potatoes 200g grated Sardinian pecorino cheese A bunch of fresh mint Salt to taste Black pepper to taste For garnish (optional) Butter Grated Sardinian pecorino...

Neapolitan Chiacchiere

INGREDIENTS 500g of type 00 flour 50g of butter 3 eggs 50g of sugar 50ml of dry white wine Grated zest of one lemon Oil for frying Powdered sugar for decorating INSTRUCTIONS In a large bowl, mix the flour with the sugar and the grated lemon zest. Add the softened...

The history of Parmigiano Reggiano

The history of Parmesan begins in the 12th century and is closely linked to the Benedictine and Cistercian monasteries in the territories of Parma and Reggio Emilia. Within these monasteries, the first dedicated cheese factories were established for the production of...