If you’re exploring the rich flavors of Italy’s northeast, it wont take long until you stumble across a surprising Friuli recipe: cevapcici. These small, skinless sausages don’t look like typical Italian food. But in the borderlands of Friuli Venezia Giulia, they make perfect sense. Because this region mixes…
Pasta Mollicata means “pasta with breadcrumbs” in Italian. The dish is made with pasta tossed with toasted breadcrumbs, garlic, olive oil, and anchovies. There’s something odd about this recipe because it just doesnt sound like it should be tasty. But somehow the breadcrumbs soak up the liquid from…
Emilia Romagna is the true home of lasagne. So what better way to celebrate Easter in Emilia Romagna than with this Easter lamb lasagne. Instead of minced beef and pork, you make the bolognese ragu from minced lamb. And for an extra taste of Easter, layer the lasagne…
Bucatini Rafilina: A Little-Known Treasure from Naples Bucatini alla rafilina is a pasta dish from Naples which uses bucatini – a long, thick spaghetti with a hole running through the middle. And the sauce is a simple dressing of cherry tomatoes and parsley with a pinch of chilli.…
What Is Abbacchio alla Romana? Abbacchio alla Romana is an Italian Easter lamb recipe of lamb. Cuts of lamb are slowly cooked with wine, garlic, rosemary and sage. When tender, the lamb dressed with a white wine vinegar and anchovy dressing. The result is savoury, tender, and unmistakably…
Polpettine Pasquali: Trentino’s Easter Meatballs Polpettine Pasquali are small, tender meatballs made with minced lamb, bread, eggs, and seasonal herbs and they are typically served at Easter in Trentino, particularly on Easter Sunday and the beloved Pasquetta (Easter Monday) picnic. Lamb is a very expensive meat, and so…
What Is Agnello Cacio e Ova? Agnello cacio e ova is the main dish of every Easter table in Abruzzo. At its heart, agnello cacio e ova combines the two symbols of Easter. Tender lamb and eggs. Firstly, you slow cook the lamb with olive oil, garlic and…
Pesto di fave is a delicious pesto made from fava beans and it comes from Liguria in Northern Italy. Fava beans are at their peak season around Easter time, and so it is no surprise that fava bean pesto is a popular dish on the Italian Easter menu.…
What Is Paparot? At its most basic, Paparot is a thick, nourishing soup made with spinach and polenta. While it may sound simple, this traditional Friuli recipe is full of depth and flavour. It is creamy without any cream. And rich without being heavy. It’s the perfect soup…