BASIL AND WALNUT PESTO

Pesto is a food known all over the world. In supermarkets you can find many versions of it but, although is quick to use, I always recommend that you prepare it directly from home. You will notice the difference in taste and smell compared to an industrial pesto! The traditional recipe of pesto alla genovese…

CALABRIAN PIGNOLATA

Pignolata is made of fried balls of dough dipped in honey. Pignolata is traditionally made in both Calabria and Sicily and each has its own variant so keep in mind that these tiny delights could appear in multiple regions and may have different names. But if you ask anyone in my family in Calabria what…

FARFALLE PASTA WITH PRAWNS AND COURGETTES

This is a classic first course of Italian cuisine where the flavor of the land meets the flavor of the sea. Courgettes and prawns are a great combination in both risotto and pasta dishes, I used a bow shaped pasta but for this recipe you could also use long pasta such as spaghetti or even fresh pasta such…

TROFIE PASTA WITH MEATBALLS

Meatballs with sauce are a perfect dish for Sunday lunch or when you have guests. In fact, with a single recipe and a single preparation you can get a first course, because you can combine them with pasta or simply a second course with some slices of fresh bread. This is one of those dishes…