Pasta e Piselli with Cooking with Nonna

Rossella and her Nonna teach us to make a wonderful pasta with peas - perfect for spring! 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Third Annual Week of Italian Cuisine in San Francisco

San Francisco welcomes Puglia’s culinary traditions and one of its best representatives, Chef Cicorella, during the Third Annual Week of Italian...

Castagnaccio: a traditional Autumn Tuscan treat

With rain forecast for the next few days, and as 1st November is a public holiday here in Italy, why not spend some time in the kitchen making a...

A sweet Italian tradition: cotognata

Cotognata is a sweet jelly made from quince and commonly known in English as quince paste. In Spain it is called membrillo. The quince is a special...

Superstar chef Massimo Bottura: knowing the past to shape the future of Italian cuisine

A slice of cod placed on julienne-sliced vegetables, served in a squid ink broth and topped with a sprinkling of powdered seaweed and sea urchins...

Impress the guests: timballo di riso con melanzane

Aompany coming? Impress your guests with a spectacular timballo di riso, a Sicilian dish named after the mold in which it is typically made. The...

Weekly in Italian

Recent Issues