Spaghettini con Frutti di Mare Recipe
Seafood Spaghetti
Seafood pastas are basics of Italian gastronomy, but vary enormously from region to region: the spaghetti vongole from Naples, the Venetian black spaghetti...
Pasta all’Uovo
Basic Pasta Dough
The ideal proportions for the best home-made pasta dough are one large egg for every 115g (4oz) flour, but variations in temperature...
Pasta e Fagioli Recipe
Pasta and Bean Soup
This is the best-known peasant dish in Italy. Every region has a version, but the Veneti, Trentini and Tirolesi have elevated...
Antonio Carluccio’s Ragu Bolognese Recipe
If you are wondering what to cook next, stop right there, we’ve got you covered. This recipe for Antonio Carluccio’s Ragu Bolognese is what...
Mafalde al Ragu di Agnello
Pasta Ribbons with Lamb Stew
When I was filming in Basilicata a couple of years ago, I went into a trattoria, because of a wonderful...
Fagiolini al Pomodoro
Green Beans Stewed with Tomatoes
This is a dish from the Neapolitan region, which is good just eaten with breads as a first course. We...
Cozze Gratinate
Mussel Gratin
These mussels are ideal as an antipasto. They can be served warm or cold.
Pesto alla Genovese
Pesto Sauce
This recipe requires a fair amount of fresh basil. If you cannot find enough, supplement one fistful with fresh flat-leaf parsley. This alternative...
Tagliolini con Gamberetti
Tagliolini with Shrimp Sauce
The theme of pasta and fish is used endlessly in recipes from the coastal regions in Italy. This dish, with just...
Gnocchetti Sardi con Sugo di Salsiccia e Pomodoro
Sardinian Pasta with Sausage and Tomato Sauce
Sardinia has many specialities which are quite different from the rest of Italy. Most dishes are of peasant...
How to Prepare Double Chocolate Chip Skillet Cookie
I love this recipe. It’s like a giant double chocolate chip cookie with a chewy chocolate fudge center. I’ve included a wide range of...
