Cooking Carbonara the right way (recipe)

  After pizza, spaghetti alla carbonara is probably Italy's most famous dish, but also its most controversial. Everybody knows that this plate of bacon-and-egg pasta is supposed to have a rich, creamy, sauce, but few know the real secret of how to achieve it. Outside—and even inside—Italy, people often cheat and add a little (or … Continue reading Cooking Carbonara the right way (recipe)

Back to Bologna and real bolognaise (recipe)

  La dotta, la rossa, la grassa. These are the nicknames given to the city of Bologna by Italians. La dotta (the educated) because it boasts one of the oldest and most prestigious universities in the world. La rossa (the red) because of its distinctive red-brick architecture. And la grassa (the fat)? Because of its … Continue reading Back to Bologna and real bolognaise (recipe)

Quick guide to Italian ingredients: ‘Nduja

This article is about Calabria.   'Nduja (pronouned 'in-doo-ya') is an incredibly spicy salame from the Calabrian village of Spìlinga. It's made from pork mixed together with a high proportion of Calabrian chile (peperoncino), which gives it a bright red colour and fiery taste. It's very soft which makes it easily spreadable on bread, which … Continue reading Quick guide to Italian ingredients: ‘Nduja