The mostaccioli are known in Italy for the Napoli version: soft, fat, and covered with dark chocolate. The Roman version, less known, is instead not...
This is a very simple first course, traditionally from Lazio and Rome, probably born at the beginning of the last century. It is called all’arrabbiata...
Simple but very tasty dish. Some recipes are inextricably linked to childhood and then later, for some mysterious reason, disappear. When I was little my...
