Main
Main20 min
Carbonara
Rome and Lazio. Carbonara is famous for its luxurious texture created from eggs and cheese rather than a cream sauce.
Noite de massa
Uma seleção pensada para “Noite de massa”: receitas variadas, práticas e fáceis de escolher para cada momento.
Noite de massa
A mostrar 16 / 16
Main
Main
Main35 min
Cacio e Pepe
Rome and Lazio. It is famous because the ingredient list is extremely short but the technique is unforgiving.
Main
Main35 min
Lemon Chicken Pasta
A modern Italian-inspired pasta rather than a single historic regional classic. Its popularity comes from the balance b…
Main
Main35 min
Trofie al Pesto Genovese
Genoa and Liguria. It is famous for the perfume of fresh basil and the creamy-looking emulsion produced without cooking…
Main
Main45 min
Gnocchi alla Sorrentina
Sorrento and Campania. It is famous for delivering the flavours of Campania in a particularly comforting form: soft gno…
Main
Main1h 20m
Pasta e Fagioli
Many Italian regions, with strong local variations. It is famous as cucina povera that feels genuinely substantial.
Main
Main1h 50m
Tallarines con Tuco
Fresh or dried noodles coated in a long-simmered tomato and meat sauce.
Main
Main2h 20m
Bolognese
Bologna and Emilia-Romagna. It is famous for depth created through patient cooking: browned meat, soffritto and gentle…
Main
Main25 min
Pasta alla Gricia
Rome and Lazio. It is famous for showing how rendered pork fat and starchy pasta water can form a sauce with grated che…
Main
Main35 min
Spaghetti alle Vongole
Campania and the coastal south, especially Naples. It is famous for tasting intensely of the sea while remaining light.
Main
Main40 min
Orecchiette con Cime di Rapa
Puglia. It is famous for balancing bitterness, salt and chilli rather than relying on a heavy sauce.
Main
Main55 min
Pasta alla Norma
Catania, Sicily. It is famous for a distinctly Sicilian balance: sweet tomato, silky aubergine, aromatic basil and salt…
Main
Main55 min
Ñoquis del 29
Soft potato gnocchi served on the twenty-ninth of the month, traditionally with money placed beneath the plate.
Main
Main1h 10m
Sorrentinos de Jamón y Queso
Large round filled pasta parcels packed with ham and cheese and served with sauce.
Main
Main2h 25m
Agnolotti del Plin
Piedmont. They are famous for their tiny size and concentrated filling, which demand careful handwork.
Main
Main4h 5m
Lasagne alla Bolognese
Bologna and Emilia-Romagna. It is famous because each layer performs a different job: pasta gives structure, ragù bring…