Pasta con Erbette Fresche – An Easy Italian Recipe for Summer
The Local Aromas Italian recipe series continues with this deliciously simple family recipe from our chef Angelo.
This quick, tasty, recipe is perfect for the hot temperatures of summer in Italy. It combines the wonderful fresh flavour of herbs, a background hint of garlic, the fruity tang of good olive oil and the savory hit of parmesan. Italian food is all about ‘less is more’ and this recipe uses just a few ingredients to allow the fresh flavors to truly shine. And the best thing is that, aside from boiling the pasta, there is no cooking required!
By Kate Zagorski
The 6 best family-run restaurants in Rome
While there is nowhere quite like Rome at Christmas time, travelling away from family during the holiday period can prompt feelings of homesickness. Luckily Rome has an abundance of friendly, family-run restaurants ready to provide you with a warm welcome, comforting food and a convivial atmosphere, making you feel right at home.
By Benedetta Bianchini
How to make fresh homemade pasta
There is nothing like homemade pasta. The flavors, the aromas, the way it captures the sauce. All you need is flour and eggs. That is it. Just flour and eggs to create a comforting dish. It may seem intimidating at first. Once you become familiar with the whole process, which is actually quite simple, it’s going to be hard to eat anything else!
Cacio & Pepe Recipe
Cacio & pepe is exactly what this recipe is made with: Cacio (cheese) and Pepe (pepper). Having been in the food business for quite a while, being 100% Italians from Rome, total foodies and passionate about the uniqueness of our food heritage, we are easily horrified when we hear the various versions of the Roman pastas that are out there.
Guanciale a Roman ingredient!
Guanciale is the “localest” (yep, my English teacher would freak out right now) Roman ingredient. It’s pure seductive deliciousness with a unique flavour. You might think it’s like bacon, but it’s not, it’s guanciale! And it’s a different!