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Pasta alla Norma
Originally from the city of Catania, Pasta alla Norma is a traditional vegetarian pasta dish of the Sicilian cuisine, in Southern Italy. It is made of fried eggplants in rich tomato sauce, topped with basil leaves and sprinkled with grated ricotta salata or parmesan cheese. This savory sauce is usually served as a first dish…
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Spaghetti alla Bottarga
Traditionally used as a bargaining chip since Roman times, Bottarga is originally from Sardinia region. The main ingredient is bottarga di muggine (mullet roe), which is flavored with garlic, extra virgin olive oil, parsley and a pinch of pepper. Bottarga is commonly served as a simple but savory first dish, gently grated on the top…
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Pesto alla Genovese
Pesto alla Genovese is a traditional Italian pasta sauce originating in Liguria region, in Northern Italy. It consists of fresh basil leaves blended with extra virgin olive oil, Parmesan and Pecorino cheeses, pine nuts and seasoned with garlic and salt. Pesto sauce is traditionally eaten as a first dish with Ligurian trofie and trenette pasta…
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Spaghetti Aglio Olio e Peperoncino
Originally from Naples, in Campania region, Spaghetti Aglio Olio e Peperoncino is a simple and delicious Italian pasta dish consisting of sliced garlic, fresh chili pepper, flavored with extra virgin olive oil, parsley and grated Parmesan cheese. This sauce is commonly eaten with spaghetti pasta shape and served as the main course of the meal. …
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Lasagna
Taking the name from the Greek word “laganon”, a flat dough sliced into strips, Lasagna is a traditional Italian dish of the Emilia-Romagna region, in Northern Italy. Commonly served as the main course of the meal, Lasagna consists of stacked layers of flat pasta alternated with ragù sauce and béchamel cheese sauce, sprinkled at the…
