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Cavatelli Molinese Style

Cavatelli with cherry tomatoes and arugula is a typical first course of Molise cuisine. Cavatelli is prepared with re-milled durum wheat semolina and water, their hollow shape ideal for holding a rich and flavorful sauce. For an extra touch, sprinkle your Cavatelli with plenty of grated cheese before serving.

View full recipe Time 30 minutes Level Of Difficulty Easy

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Cavatelli Molinese Style

Time: 30 minutes
Cavatelli with cherry tomatoes and arugula is a typical first course of Molise cuisine. Cavatelli is prepared with re-milled durum wheat semolina and water, their hollow shape ideal for holding a rich and flavorful sauce. For an extra touch, sprinkle your Cavatelli with plenty…
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Spaghetti “Surf & Turf” Marche Style

Time: 30 minutes
Spaghetti Mare e Monti (literally, Sea & Mountain, or Surf and Turf) is a traditional dish from the Marche region in Central Italy. Calamari, clams and mushrooms are combined in this surf and turf meal, creating an incredibly flavorful meal that is easy to prepare.
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Spaghetti alle Vongole (Calabrese)

Time: 25 minutes
The traditional spaghetti alle vongole recipe makes dinner delicious in under 30 minutes.  It’s the perfect recipe for a warm summer night. This simple yet exquisite seafood pasta dish is flavored with chili—after all, it’s from Calabria-- white wine, parsley, and, most no…
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Spaghetti ai Ricci di Mare

Time: 30 minutes
It may seem strange to eat the spiny sea urchin, but the tender inside is considered a delicacy around the world—nowhere more than in Sardinia, where you'll find sea urchins of the highest quality.  Look for these special items at local seafood specialty stores or online.…
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Pappa al Pomodoro

Time: 30 minutes
The Tuscan tomato-bread soup-- Pappa al Pomodoro-- is perfect when made with good quality canned Italian tomatoes and high-quality extra virgin olive oil. Traditionally designed as a way to get rid of stale bread, this dish can absolutely work well with fresh bread, and it even…
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Spaghetti all’Amatriciana

Time: 1 hour
The origins of this dish are legendarily traced back to shepherds who used the available sheep’s milk cheese with pasta water for the sauce. Today this cheese is linked to Rome via its name: Pecorino Romano. There are “Four Famous” Roman pasta dishes, all of them related…
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