The secret to irresistible pasta starts with the choices you make at the store. Here’s how to select the finest pasta for your home cooking.
We review this Italian pantry staple, produced by De Cecco from 100% South Italian plum tomatoes canned in tomato juice.
There’s nothing like having a peppery plate of Pasta alla Carbonara in the hustle and bustle of a chilly autumn day in Rome or savoring a light and aromatic serving of Spaghetti alle Vongole on a lazy summer’s day somewhere along the Mediterranean sea coast in Campania.
Risotto is a notoriously tricky dish. In its simplest form, risotto is rice and generously salted water that cook together in a pot until the rice has absorbed most of the water and seeped some of its starches.
Of course, there are 1,001 variations on this basic theme: risotto can be red or white, plain and creamy or cheesy and gooey, vegan or carnivore…
Italian food is one of the most popular cuisines around. From al-dente pasta and airy, leopard-spotted pizza to hearty Osso Buco and savory Florentine steak, it’s kind of hard not to love it.
And I don’t know about you lot, but I’m always on the hunt for new Italian foods to stock my pantry with.
I love trying out different types of pasta shapes, preserved vegetables in oil, and regional condiments. But it’s also good to have a few essentials in your kitchen that are easy to cook up a quick meal whenever you get the cravings.
What is it that sets the pie from your favorite pizzeria so much apart from the one you’d typically make at home?
In my humble opinion as a self-proclaimed pizza connoisseur, which you should always take with a grain or two of salt (Maldon sea salt, ideally), the difference boils down to two things: the crust and the toppings.