The Italian way (or ways) is about cooking, eating, local idioms and manners, and everithing in between…
Appetibilis was chosen to take part in the cooking contest “Caseus Veneti 2020”, organized by the Veneto Region (Italy North East); the requirement was: create a recipe with the cheese that a jury picked for us.
… Pasta Lover: Savory Charlotte with Gluten Free Paccheri Pasta
According to a Roman-Italian practice, on Thursdays it was customary to eat gnocchi /’ɲɔkki/ “Thursday gnocchi”. However, it’s a very welcome dish regardless of the day of the week. They are considered carriers of good mood, which is why we also have a popular saying
… Pasta Lover: Sara’s Potato Gnocchi with Pumpkin Cream
From the easy and fast Italian Lunch Box recipe ideas, here’s my family favorite fast lunch: “Spaghetti e friarielli” or “Broccoletti” (spaghetti with stir fried broccoli rabe), a bitterly delicious cornerstone of Neapolitan cooking, part of our Pasta Lover Recipe Collection.
… Pasta Lover: Spaghetti & Broccoletti
Here’s a Cherry Tomatoes and Goat Milk Ricotta Tart, one of those simple gluten-free recipes that requires some time to prep, but delivers delicious bites full of everything summer. Yet, in its simplicity, it calls for great produce.
… Gluten Free Recipe: Cherry Tomatoes and Goat Milk Ricotta Tart
The tradition of cooking with leftovers, and a no-waste style, has always been the basic principle of our Italian gastronomic cultural heritage, paired with great respect for the raw ingredients of course.
… Cooking with leftovers: the Mint Panzanella
For Pasta Lover: here’s the Holidays Stuffed ‘Paccheri’. Who said that you can’t have a friendly slap 🫣 on Christmas Day? That’s what happens when you cook paccheri [pàk-ke-ri] pasta.
… Pasta Lover: here’s the Holidays Stuffed ‘Paccheri’
It’s a fact that Italians expect pasta to be “al dente” but, when we deal with gluten-free dishes, “al dente” is not that “obvious” any more. All the more so when pasta is homemade 😳
… Pasta Lover: Fettuccine Amore Mio + Gluten Free Recipe
Sagnette, tacconelle or sagne a pezzi” [*] are between the typical Central Italy pasta shapes. Their names and sizes may vary, but their main feature is that they are a flour-n-water dough.
… Pasta Lover: Sara’s Sagnette Special
The “Cappellacci” are a larger variation of ravioli/tortelloni, i.e. pasta dumpling stuffed with various fillings and folded so as to resemble a hat; very popular in Ferrara area, Emilia Romagna.
… Pasta Lover: Sara’s Pumpkin Cappellacci
Sara’s Cavatelli Mare e Monti it’s a delicious recipe for the pasta lovers who crave a main course based on surf and turf.
… Pasta Lover: Sara’s Cavatelli Mare e Monti