Spaghetti aglio, olio e peperoncino for Tony
byI think everybody will remember about the 8th June of this year. At least all foodies, travelers and food travelers around the world that felt a shiver running down their…
pasta
Paccheri with leeks, ginger and toasted Brussels sprouts
byOmnivore, reducetarian, pescetarian, vegetarian, vegan. There are many words defining our food habits, and our awareness as human being grows, the more terms will be added in the vocabulary. I…
Ricotta and chestnut ravioli, beurre noisette, sage and Madagascar wild pepper
bySpaghetti, risotti, gnocchi, ravioli are the dishes I prefer, representing the stereotype that wants Italians keen on “primi piatti“. The fulfilling carbohydrate, nowadays pretty disliked by nutritionists, is able to…