Ragù o Ragout (meat sauce) Ragù is a sauce made of pork sausage, ground beef and tomato. The name of Ragù comes from the French word “ragoùter” which means to awaken the appetite. Sauté celery, carrot and onion, then add pork sausage, ground beef, after a few minutes add the tomatoes and salt leaves to
Amatriciana Amatriciana is a sauce with bacon and tomato very flavourful. This recipe is very popular in Rome and Lazio but because of its savoury flavour is appreciated throughout Italy. The perfect condiment for a pasta like bucatini or spaghetti. This sauce was protected by the municipality of Amatrice with the mark of origin.
Bucatini Type of pasta made of durum wheat semolina, It’s a kind of long pasta like spaghetti drilled within Can be served simply, with only Cacio (cheese very tasty) and Pepe. Or with different sauces such as Ragu basis of Italian Cuisine, Amatriciana and Carbonara The dressing par excellence this type of pasta is all’amatriciana:
Linguine Linguine Also called Bavetta or Trenette A type of long pasta of durum wheat semolina Rectangular cross-section, of medium thickness The origins of the “Linguine” is exactly Liguria GenoaThey are long like Spaghetti but crushed flat like Tagliatelle They are prepared with the traditional pesto dressing, or condiments of vegetables and fish. The particular
Bavette Bavette Also called Trenette or Linguine – Rectangular cross-section, of medium thickness The origins of the “bavette” is exactly Liguria Genoa – They are long like spaghetti but crushed flat like tagliatelle – They are prepared with the traditional pesto dressing, or condiments of vegetables and fish. – Are accompanied very well with clams,
Anellini You can find “Anellini” of different formats, for soup are of small size, you can insert the tip of the little finger – are perfect for recipes of soups and broths. – The pasta that has been made in Abruzzo is usually large, fantastic with ricotta and vegetables such as eggplant, peppers and zucchini
Anelli Siciliani Inspired by circles that women bring to the ears, “Anellini” (small rings) belong to the great culinary tradition of Puglia and Sicilia usually are served in broth or soup. You can find “Anelli” of different formats, for soup are of small size, you can insert the tip of the little finger – are
Carpione del Garda the Carpione is a very delicious fish of the familia of salmonids which is fishing only on the Garda Lake and in the Baltic Sea where it is endangered. It is the most valuable freshwater fish in the world and may even cost you 60/70 Eur per kg. Already known in Roman
Fonduta The fondue is a typical northern dish (Swiss and Austria in particular) there are two types of fondue, the cheese (the classic one) and the bourgignon which is made with boiling oil and pieces of meat. The fondue is a “community” dish, in fact there is a pot placed at the center of the
Tagliolini ( Thin strips of egg noodles ). Their name comes from the verb “cut” . The dough of egg noodles is stretched until have a thin sheet then rolling up on itself and then cut in long strips. You can taste in meat broth or better with fish sauce or with vegetable sauce. Fast