Tortellini Bolognesi in meat broth Tortellini   Bolognesi are one of the most authentic symbols of Emilia-Romagna’s culinary tradition. These small pasta parcels are filled with a flavorful mixture of meat and spices, evoking the tastes and aromas of traditional kitchens. Their origin is surrounded by legend: some say the shape of tortellini was inspired by Venus’ navel, seen by a curious innkeeper, while others attribute it simply to the ingenuity of Bolognese cooks who want

Pasta and chickpeas alla romana Pasta and chickpeas alla romana has its roots in the humble cuisine of Lazio. It was the people’s dish — simple, hearty, and made with easily available ingredients: legumes, homemade pasta, and garden herbs. Even in ancient Rome, cooks prepared “lagane e ceci”  — a mix of pasta and chickpeas valued for its simplicity and nutritional richness. Over time, the recipe evolved into the bold version typical of Rome today: adding anchovies to the saut

Spaghetti with Zucchini Flowers, Anchovies & Toasted Breadcrumbs This simple, fragrant recipe captures the freshness of zucchini...

Spaghetti alla Carbonara Despite its worldwide fame, Carbonara remains one of Italy’s most debated recipes . Its origins are wrapped in...