Archives For spaghetti

spaghetti alla carbonara

Spaghetti alla carbonara just like it’s served in Rome.

 

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 sometimes a lot of) cream to get the right consistency. But to purists (and even not so purists), cream might as well come in bottles with the number 666 printed on the label. They will tell you, with a stronger than religious fervour, that it is not part of the original recipe. Nor, for that matter are peas.

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Bologna

Bologna la rossa

 

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 amazing food of course!

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CalabriaThis article is about Calabria.

 

'Nduja

‘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 is one of the most popular ways to eat it, a bit like spicy pâté. Continue Reading…