Despite what one might think, cotoletta, one of the most famous dishes of Milan together with risotto alla Milanese, has ancient origins. As a matter of fact, it was listed as “lompolos cum panito” in the menu from the lunch offered by a abbot to the monks of S. Ambrogio in 1134. Despite its ancient origins, in […]

Bucatini all'Amatriciana

The Amatriciana sauce takes its name from Amatrice, a small town of the Lazio region in the municipality of Rieti. The use of tomato for the preparation distinguishes it from gricia, another sauce based on pork cheek (bacon) and pepper. The addition of tomato, linked to the use of long pasta such as “bucatini” (long, hollow […]

pasta-alla-norma

A tasty and colorful recipe from the Sicilian gastronomic tradition, the Pasta alla Norma is a triumph of Mediterranean flavors and was so called in honor of Vincenzo Bellini’s opera “Norma”. The story says that in 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that […]

spaghetti-alla-puttanesca

Puttanesca sauce is very commonly found in both Campania and Lazio, where it can have many variations: some people add chili peppers, others do not use anchovies, capers or parsley, while others add black pepper. There are equally as many variations on the history of this dish: some believe that it was created at the […]