Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
Next we have a common passion that ties Italy with the United States: shrimp! Big or small, we love them too, and like to cook and eat them in every way. My mind goes back in time and I become nostalgic…along the Tuscan seashore, grilled shrimp and a glass of Pinot Grigio…too bad both summer and Italy, for now, are far away…sigh! Today we’re preparing a linguine recipe with shrimps and a little secret ingredient that will make it creamy and tasty, but at the same time light. Cream, milk and flour banished, we will prepare a simple and revisited bisque with shrimp shells. Yes, I know, many of you just throw them out, but I assure you that from these “scraps” you will be able to extract a unique flavor that will make your dish simply delicious!