Spaghetti alla Amatriciana Sauce

Sugo all’amatriciana or alla matriciana is a mouth watering traditional Italian pasta dish based on guanciale ( pork cheek),tomato and  pecorino cheese. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana...

Spaghetti alla Carbonara

Carbonara is an Italian pasta dish from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used....

Spaghetti with Extra Virgin Olive Oil

There are four basic types of olive oil and the Italian government strictly controls every single bottle before allowing it to bear the “extra-virgin” seal. The only oils which can qualify are those which have an acidity level lower than 1% at the time of...

Spaghetti with Bolognese Sauce

Bolognese ragu may be the most famous Italian sauce in the world, along with pesto. Outside Italy  spaghetti bolognese is usually thought of as a spaghetti sauce, but this goes against tradition. It is usually used with special pastas like tagliatelle and lasagne. Its...

Tagliatelle with Mushroom Sauce

A classic autumn condiment, flavourful and easy to prepare. Some variations of the recipe call for cream, which however covers the taste of the mushrooms somewhat. It’s best to use fresh mushrooms, but you can also use dried ones, making sure to soak them at least an...

Traditional Pizzoccheri

  Pizzoccheri of the Pastificio Chiavenna, produced according to ancient local traditions and made with durum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains less...