EN Ezek a cikkek angol nyelven jelennek meg.
16 recept
Linguine ai Frutti di Mare
Linguine with mixed seafood in a white wine and tomato sauce.
Greek Lentil Salad
A herby, lemony lentil salad - light and nourishing.
Rigatoni alla Gricia
The eggless, original Roman ancestor of carbonara, made with guanciale and pecorino.
Tagliatelle al Ragù
Bologna-style, slow-cooked meat sauce with wide ribbon pasta.
Fig and Feta Salad
Sweet fresh figs, salty feta and a honey-balsamic dressing - a perfect balance.
Trofie al Pesto
Ligurian twisted pasta with fresh basil pesto.
Horiatiki (Greek Village Salad)
The classic Greek village salad with tomato, cucumber, olives and feta.
Pasta alla Norma
A Sicilian pasta classic with fried aubergine and salted ricotta.
Cacio e Pepe
Just two ingredients - cheese and pepper - yet one of the trickiest Roman classics to master.
Watermelon Panzanella
A fresh, refreshing take on the classic bread salad with watermelon.
Orecchiette alle Cime di Rapa
Puglian ear-shaped pasta with turnip greens, delicious on its own or with sausage.
Rocket, Pear and Parmesan Salad
Crisp rocket with sweet pear, parmesan shavings and walnuts.
Spaghetti alle Vongole
Clam spaghetti in a garlicky white wine sauce with parsley.
Fettuccine Alfredo
A buttery, parmesan-rich sauce with the simplicity of true Roman cooking.
Caprese Salad
Tomato, mozzarella and basil - in the colours of the Italian flag.
Penne all'Arrabbiata
Fiery tomato pasta sauce with garlic and chilli.