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Hidden within the quaint province of Nuoro in Sardegna (Italy), there exists a culinary marvel that has perplexed food enthusiasts and chefs alike for centuries. It’s a pasta so rare that its preparation is known to only a select few. This elusive delicacy is called Filindeu (or Su filindeu), and it stands as the rarest…
Carbonara Day is celebrated on April 6th, and invites food and Carbonara lovers alike to celebrate the classic Italian pasta dish made with egg, Pecorino Romano cheese, guanciale, and freshly ground black pepper. These are the only ingredients and it’s never made with peas, chicken, or cream. And no, “vegan Carbonara” doesn’t exist (it would be…
We are talking about the strozzapreti; but why does it translate to priest-chokers? Well, the history of this pasta and its name is strongly connected to the political history of this region. In fact, its origins date back to the Papal domination of the region Emilia Romagna, but the first written reference to this recipe…
We’ve all heard of tortellini, and if you’re fortunate enough you’ve even tasted them. They are indeed a staple of Italian cuisine, specifically from the food valley region of Emilia Romagna, and are often enjoyed in broth (tortellini in brodo) with plenty of grated Parmigiano Reggiano. So, what does it have to do with a…
