Spaghettie with Carbonara sauce: Is an Italian pasta dish from Rome based on eggs, cheese (pecorino romano or parmigiano-reggiano),bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century. Spaghetti alla
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Sfincione: Is a thick Sicilian pizza, or more precisely a focaccia, topped with tomatoes, onions, a few anchovies and perhaps grated casciocavallo cheese, seasoned with a dash of oregano. Outside Italy, the term “Sicilian pizza” is used to describe all kinds of things, but until the 1860s sfincione (loosely translated “thick sponge”) was the kind
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Steamed Clams: This is a classic summer dish. Steamed clams can also be steamed with beer or wine instead of water. This can add a different flavor to the clams. Vongole al vapore Print Recipe Steamed Clams CuisineItalian Servings Prep Time 6 People 10 Minutes Cook Time 10 Minutes Servings Prep Time 6 People 10
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Spidina: This is a perfect appetizer you can have on Sunday as an appetizer before any pasta dish. One of my favorites and not too difficult to make. Spidina Print Recipe CuisineItalian Servings Prep Time 6 People 60 Minutes Cook Time 25 Minutes Servings Prep Time 6 People 60 Minutes Cook Time 25 Minutes Spidina
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Figs Wrapped with Prosciutto: Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental plant. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto. There are two
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