First courses

Pappardelle with lemon, ricotta and butter sauce

An indulgent pasta al limone recipe, creamy with butter and plenty of Parmigiano cheese as well as with a creamy texture and generous cheese, well balanced by the fresh addition of lemon juice and zest This indulgent pasta al limone recipe boasts a creamy texture and generous cheese, yet remains vibrant and invigorating, courtesy of zesty lemon juice.

Amatriciana my way

About a year ago, in an evening like tonight, I was painstakingly working on...

Roasted asparagus and saffron risotto

Asparagus, one of the best vegetables that spring has to offer, saffron and pancetta combine beautifully in this light and aromatic risotto. Make a wonderful vegetarian version with sun-dried tomatoes instead of pancetta.

Simple authentic Italian tomato sauce (sugo di pomodoro)

A simple tomato sauce, made with just onion or garlic, good quality canned tomatoes and a sprinkle of herbs is one of the most iconic and beloved recipes of Italy

Easy Sausage and Lentil Pasta Bake

This hearty pasta dish is mixed with chunks of fantastic Umbrian sausage sausage and lightened up with lentils and wild fennel. It’s then topped with dollops of white sauce and a sprinkling of Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.

Spinach and meat cannelloni

Delicious cannelloni are stuffed with a mixture of meat and spinach and topped with a light tomato sauce.

Green stringozzi noodles with creamy roasted squash and ricotta...

This month has been mellow and nostalgic as it's often in October in Umbria....

Pasta e fagioli for pasta lovers

Pasta e fagioli, simply meaning “pasta and beans”, is a classic and authentic Italian soup made in many ways, with or without tomato, with fresh or dried pasta, with meat in it (e.g. lard or pancetta) or vegetarian.

Stringozzi pasta, the Umbrian pici

Also named strangozzi, pici, ciriole, umbricelli,  the delicious noodles is a fresh pasta similar...

Fresh homemade tonnarelli pasta

Tonnarelli are square-shaped noodles crafted with eggs, white flour and semolina. This traditional pasta hails from Molise and Abruzzo and is widely enjoyed in Rome, where it's served with carbonara, amatriciana, or cacio e pepe sauce. Learn how to make it with a pasta machine