Pesto lasagna are a hearty first course that is perfect for Sundays: layers of egg pasta, béchamel sauce, and Genoese pesto.
Author: GialloZafferano
Spaghetti carbonara (bacon and egg spaghetti) is a simple, easy, and delicious recipe that is typical of Lazio and popular all over the world!
Author: GialloZafferano
One of Sicily's most famous dishes, this specialty from Catania is a tribute to "Norma", the opera by Vincenzo Bellini: pasta alla Norma (pasta with eggplant)...
Author: GialloZafferano
Eggplant pasta bake is a super tasty, rich and perfect first course to share for a Sunday lunch!
Author: GialloZafferano
Tagliatelle with porcini mushrooms is an Italian autumal first course: fresh pasta dressed with a tasty mushroom sauce, ideal for a Sunday lunch!
Author: GialloZafferano
Pasta with ricotta cheese and basil is an easy-to-prepare, creamy first course that combines velvety cheese with the freshness of aromatic herbs.
Author: GialloZafferano
Stuffed tomatoes are a vegetarian summer dish. Cluster tomatoes are stuffed with a tasty rice filling and baked in the oven.
Author: GialloZafferano
Tortellini with ham and cream is a perfect way to serve fresh pasta for Sunday lunch, using simple and fresh ingredients!
Author: GialloZafferano
Fusilli with zucchini pesto with salmon is a delicate but tasty first course, with a creamy courgette pesto and fresh Norwegian salmon.
Author: GialloZafferano
A first course that has become a symbol of Lazio's culinary tradition: spaghetti amatriciana (bacon and tomato spaghetti) is made with cured pork jowl,...
Author: GialloZafferano
Fettuccine pasta with octopus and porcini mushroom sauce is a rustic first course that combines high-quality porcini mushrooms with lean octopus.
Author: GialloZafferano
Baked trofie pasta is a creamy and rustic first course with sausage and bechamel sauce. This inviting gratin will win you over!
Author: GialloZafferano
Pasta alla Sorrentina is a very tasty reinterpretation of the great classic of Campania cuisine based on gnocchi, tomato and stringy mozzarella!
Author: GialloZafferano
The Tyrolean dumplings (Knödel) are bread dumplings seasoned with speck, cooked in broth or in water and salt, if seasoned with butter.
Author: GialloZafferano