Buon giorno, pasta lovers! It is time to store away our winter clothing and dig out polos and tee shirts. If we are still wearing long-sleeved shirts, we can roll up the sleeves and be in “mezze maniche.” Did you know that even tubular pasta has a “rolled-up sleeve” version called MEZZE MANICHE (Pronounced “med’-zeh […]
Sicilian toasted breadcrumbs
Don’t get confused—just enjoy! The word ORZO in Italian means “barley,” but in the US it is used to indicate a small specialty pasta shape that looks a lot like rice. In fact, Italians call it “RISONI” (“big grains of rice”). Many dry pasta manufacturers make orzo, most commonly with 100% durum wheat semolina, […]
Potato gnocchi are delicious and craveable. But wait, what is even sweeter than a plate of potato gnocchi? Well, SWEET POTATO GNOCCHI, of course! Golden soft pillows of happiness can be served with a variety of sauces and condiments or simply tossed with butter and cheese. Best of all, you can find sweet potato gnocchi […]
Lentils are among the world’s oldest cultivated legumes: historic mentions go back at least 2700 years! The Ancient Greeks and Romans prized them both for their savory taste and their healthful properties, which include proteins, vitamins, minerals and fiber. Small round lentils often make people think of coins, so they have come to symbolize […]
Years ago, when Chef Rosario was the Executive Chef at a restaurant chain, he paid tribute to the founder, who was born in the Abruzzi region of Italy with this recipe. He called the dish Rigatoni Abruzzi, and it was an instant classic and best seller. The reason for its popularity is that it embodies […]
The Italian Island of Sicily is rich in culinary traditions and home to great artists like the opera composer Vincenzo Bellini. Bellini’s most famous opera is NORMA, and Sicily’s tribute to him is Pasta alla Norma, an irresistible preparation of tubular pasta shapes like ziti, rigatoni, or penne, with eggplant, tomatoes, basil and ricotta salata. […]
In the Mediterranean island of Sardegna (Sardinia), locals call this pasta “frègula.” In current Italian, it is known as “fregola.” At home, Chef Rosario simply calls it a delicious pasta option! Frègula resembles a large size cous-cous, but it is also reminiscent of other “berry sized” pasta varieties, like “acini pepe” or orzo. The word […]
EVVIVA, è arrivata la PRIMAVERA! Spring is here. To celebrate, we’ll make the pasta that takes its name from the season. After the heavier comfort food of winter days, our bodies and souls demand light nutritious dishes made with colorful fresh vegetables. A springtime celebration calls for us to “pop” a cork and toast with […]
