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pasta, rice & Co.

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

CALAMARATA PASTA WITH SQUID SAUCE: traditional Neapolitan recipe

CALAMARATA PASTA WITH SQUID SAUCE: traditional Neapolitan recipe

PENNE ALLA VODKA recipe & history - all you need to know!

PENNE ALLA VODKA recipe & history – all you need to know!

POMAROLA – Tuscan tomatoes sauce for pasta: my family recipe!

PASTA FAZOOL (PASTA E FASUL) NEAPOLITAN RECIPE & HISTORY

SICILIAN PASTA ALLA NORMA recipe and history - all you need to know!

SICILIAN PASTA ALLA NORMA recipe and history – all you need to know!

ADA BONI ARRABBIATA PASTA - a signature chef variation with ham and cheese

ADA BONI ARRABBIATA RECIPE – a signature chef variation with ham and cheese

MOZZARELLA AND EGGPLANT SAUCE PASTA

MOZZARELLA AND EGGPLANT CREAMY SAUCE PASTA

ARRABBIATA SAUCE RECIPE & HISTORY (penne all'arrabbiata) - all you need to know!

ARRABBIATA SAUCE RECIPE & HISTORY (penne all’arrabbiata) – all you need to know!

PASTA FAGIOLI VENETIAN-STYLE recipe & history - all you need to know!

PASTA FAGIOLI VENETIAN-STYLE RECIPE & HISTORY- all you need to know!

AGLIO E OLIO RECIPE – Neapolitan spicy spaghetti recipe & history

SPANAKORIZO - Traditional Greek spinach rice with lemon and dill

SPANAKORIZO – Traditional Greek spinach rice with lemon and dill

THAI-STYLE COCONUT SOUP WITH CLAMS AND RICE

THAI-STYLE CLAM CHOWDER with rice and coconut milk

PUMPKIN GNOCCHI RECIPE - how to prepare them homemade!

PUMPKIN GNOCCHI RECIPE – how to prepare them homemade!

SARDINE PASTA (pasta con le sarde) SICILIAN RECIPE AND HISTORY

SARDINES PASTA (pasta con le sarde) SICILIAN RECIPE AND HISTORY

PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

YELLOW LENTILS RICE BOWL with grilled zucchini and fresh mint

YELLOW LENTILS RICE BOWL with grilled zucchini and fresh mint

ROASTED BELL PEPPERS PASTA SAUCE with Italian pancetta and basil

ROASTED BELL PEPPERS PASTA SAUCE with Italian pancetta and basil

GNUDI RECIPE - Traditional Tuscan dumplings with spinach and ricotta

GNUDI RECIPE – Traditional Tuscan dumplings with spinach and ricotta

PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)

PESTO GENOVESE with green beans and potatoes (pesto avvantaggiato)

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

BRACIOLE NEAPOLITAN-STYLE recipe & history - all you need to know!

BRACIOLE NEAPOLITAN-STYLE recipe & history – all you need to know!

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

HOMEMADE TORTELLINI Italian traditional recipe and history

HOMEMADE TORTELLINI Italian traditional recipe and history

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

GNOCCHI: ORIGIN AND EVOLUTION Gnocchi is maybe the most ancient Italian food. Mixing flour with water and other poor ingredients was the simpler way to eat for who couldn’t afford the proteins. In the I Century BC, Marco Gavius Apicius write in his book “The Re Coquinaria” the first official recipe for gnocchi: a mixture of semolina flour combined with milk or water, then fried, and finally seasoned with honey and black pepper. This recipe is no so far from the contemporary version of Gnocchi Alla Romana. The term Gnocchi originates from the Langobardic word Knohha; that’s means knot. In Lombardy, during the reign of Sforza family, it was common to serve the Zanzarelli, a medieval version of gnocchi made with bread, milk, minced almonds and Cacio Lodigiano cheese. In the XVII Century, almonds were replaced by flour and water by eggs, and gnocchi were called Malfatti. But, the ingredient which brings the ancient versions of gnocchi to the delicious dish worldwide famous, came from the other side of the ocean: the potatoes! A NEW VEGETABLE: POTATO Despite the early importation of Potatoes from the new continent, their use into the European cuisine starts from the XVIII Century. During the XVI and XVII centuries, in most parts of Europe the potatoes were considered a vegetable of the devil and poisonous and used to feed animals and war prisoners. The first Italian regions have begun to culture potatoes are Tuscany and Veneto, followed by Emilia-Romagna. Overcome the first suspicions, potatoes have become world-famous, and consumed in vast quantity, thanks to their low price and nutritious properties! Potatoes have revolutionized the Italian gnocchi, and they have partially replaced the amount of flour! Currently, the potato gnocchi are the most popular gnocchi in and outside Italy. Potatoes gnocchi are soften then others, and more digestible, and so tasty! TWO LEGENDS FOR A LEGENDARY RECIPE! Among several legends concerning potato gnocchi, two of them are particularly interesting. The first tale narrates of a big famine in Verona on 1531. The Venetian city was on the verge of a revolt, especially in the district of San Zeno, populated by poor people. To avoid the risk of a war class, Tommaso da Vico, a noble physician who lived in San Zeno, offered to the needy people an enormous quantity of supply, including flour, butter, wine, and cheese. Tommaso da Vico died the same year, but he left written in his will, that the people of San Zeno should receive supplies every last Friday of Lens. When the potatoes started to be popular, were included in the supplies given to the people. To remember the generosity of the Noble Venetian, potato gnocchi has become the traditional recipe of Carnival in Verona; a ritual still lives at this time! The second tale has an unusual protagonist, Alessandro Volta pioneer of electricity and power. Few people Know that Volta was a food enthusiast. On a visit to the French Court, probably at the end of XVIII Century, Volta met Antoine Parmentier, a French pharmacist. During the seven years war, Parmentier was imprisoned in Germany and fed with potatoes. This should have been a humiliation against the prisoners because potatoes were the food for animals. But, Parmentier found potatoes delicious, and when he come back in France started to experiment new recipes with potatoes! Alessandro Volta was so impressed by the Parmentier's potatoes recipes he tried to repeat them. The legend has it that one of the experiment was mixing potatoes with flour and eggs, creating the first version of potato gnocchi! MOST FAMOUS GNOCCHI RECIPES The most famous seasoning for potato gnocchi is a simple, fresh tomato sauce. Butter and sage, are mushrooms sauce are another popular way to seasoning them. But, thanks to the versatile taste of potato gnocchi, your fantasy is the only limit to toss and serve gnocchi! Italian regional cuisines have created plenty of particular gnocchi recipes. In Friuli, it is possible to find the biggest Italian potato gnocchi, stuffed with a whole plum and tossed with melted butter and sugar. Another recipe worldwide famous is Gnocchi Alla Sorrentina, baked dumplings seasoned with fresh tomato sauce, mozzarella, and sweet basil leaves, delicious! Besides potatoes, a recipe close to the medieval gnocchi recipes is Canederli, dumplings made with bread, milk, flour and cured meat, served with broth and garnished with chives. Another classic recipe is Gnocchi Alla Romana, made with semolina flour, Pecorino Romano, and butter, a must to try visiting Rome! In Mantova and Parma is typical prepare gnocchi with pumpkin and sage, tossed with butter and Parmigiano Reggiano. Finally, one of the most loved by kids: Chicche Verdi di Ricotta, little dumplings made with spinach and ricotta, seasoned with gorgonzola sauce! POTATO GNOCCHI TIPS • The best potatoes to make gnocchi are Russet potatoes, a bit old. • Yolks into the dough are suggested, but not mandatory. Gnocchi without yolks are more tender but tough to make. • The only way to preserve gnocchi more than a couple of hours is freezing them. Just place gnocchi into a tray lined with parchment paper and a sprinkle of flour. Leave space between gnocchi and freeze until completely frozen, then store in a plastic bag.

POTATO GNOCCHI RECIPE & HISTORY – all you need to know!

Imperial soup Bolognese recipe: zuppa imperiale

Imperial soup Bolognese traditional recipe: zuppa imperiale

BROCCOLI RABE PASTA RECIPE with red snapper

BROCCOLI RABE PASTA RECIPE with red snapper

MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini

BEAN SAUCE PASTA vegetarian recipe

BEAN SAUCE PASTA vegan recipe

EGGPLANT PASTA with Italian prosciutto

EGGPLANT PASTA with Italian prosciutto and ricotta salata

RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

Pasta with capocollo and mini sweet pepper

CAPOCOLLO AND MINI SWEET PEPPER PASTA

SHRIMP RICE SALAD with lime and cumin dressing

SHRIMP RICE SALAD with lime and cumin dressing

VEGETARIAN CARBONARA with zucchini and fresh parsley

VEGETARIAN CARBONARA with zucchini

AUTHENTIC BOLOGNESE SAUCE (Ragù alla Bolognese)

AUTHENTIC RAGÙ ALLA BOLOGNESE recipe and history

TUNA PASTA with olives, capers and tomato sauce

ARTICHOKES SPAGHETTI with garlic and Pecorino cheese

ARTICHOKES SPAGHETTI with garlic and Pecorino cheese

orecchiette with rapini and anchovies

ORECCHIETTE WITH RAPINI AND ANCHOVIES

VEGETARIAN BAKED PASTA with cauliflower sauce and broccoli