Category: First courses

spaghetti alla carbonara

31

Mar2020
Carbonara pasta is a typical Roman dish. Full of taste and very easy to make, its goodness is thanks to quality ingredients. Be that as it may, it seems that originally, the ingredients were different. There are many theories for the origin of the name carbonara: the name might be ... Read More
31/03/2020Carlotta Conti
Asparagus Risotto asparagi

14

Mar2020
This recipe of risotto is typical of Tuscany and Northern Italy, where asparagus is a symbol of Spring. I use a variety of asparagus that is local and smaller but tastier of bigger varieties. Risotto is a much appreciated first course on Italian tables, and this recipe can be ... Read More
14/03/2020Carlotta Conti
tortellini

19

Dec2019
The cuisine in Emilia-Romagna is permeated with sexual innuendos, expressed in its iconic stuffed pasta, tortellini. Local legends say that the creation of tortellini was inspired by the goddess Venus herself, who was spotted by an innkeeper while staying at his inn. Stricken by this vision, he rushed to ... Read More
19/12/2019Carlotta Conti
Imperial soup zuppa imperialeat 09.36.16 (Media)

06

Dec2019
Imperial soup has an Austrian origin, and was introduced to Emilia-Romagna by Marie Louise, Duchess of Parma, the second wife of the Emperor Napoleon I. As usual, this soup which can be traced back to Krinofel, went through a major process of adjustment to adapt to local ingredients. Yet, ... Read More
06/12/2019Carlotta Conti
meat stock brodo

03

Dec2019
Meat stock or broth (nowadays the distinction is quite blurred) is a very popular dish in Northern Italy for creating hearty soups in these winter days. It is not only used for adding juices to roasted meats, stews and meat sauces during prolonged cooking, but it also creates wonderful ... Read More
03/12/2019Carlotta Conti