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 ...

I was shopping in the Supermarket yesterday when something strange happened to me. Perhaps I should preface the story by saying that I come from California- a land of freedom where grocery store ethics are almost nil. That said, I was browsing the fruit section on a Thursday night shopping trip. I was shopping for myself and thus - trying to pick the best and smallest grape bunch from an assortment of monst ...