This is perhaps one of the most genuine “pasta asciutte” from Lazio. This kind of sauce, with which only the “bucatini” can be dressed, takes the name from the town of Amatrice. The bucatini is a long pasta, like holed spaghetti. ...

Often Italians are not regarded professional in the kitchen. The ability to open the refrigerator and “whip up” a good meal seems to belong to the reign of “pure improvisation”. My answer is: it depends on the result. If the “whipped up” meal is good and balanced this is more than random improvisation: it is deep knowledge of the ingredients, their behaviour in cooking and how they can be matched without de ...

“Pull me up” is the translation of Tiramisù. For sure it refers to the strong caloric contribution, which is supposed to give an aphrodisiac help. What is basic for this delicious dessert is the freshness – and safety – of the ingredients: Mascarpone, which is a cheese from Northern Italy with a high contents of fat and the eggs, which are usually raw. Marcella Ansaldo suggests a method for a “really safe” ...