Rich in flavors and aromas, capable of blending land and sea, it was invented by an anonymous Arab cook called upon to feed the troops of Commander Eufemio from Messina. A legacy that has endured to this day, this recipe continues to be a staple on the tables of many Italian families.

To read the list of ingredients (see the entry ketchup), many would refrain from tasting this dish born almost by chance, by a Japanese chef who, after the Second World War, wanted to try a pietanzche took back western tastes and, specifically, Italians.

Insieme alla carbonara e all’amatriciana forma la triade di piatti che incarnano la tradizione culinaria più verace e conosciuta di Roma e dintorni. Se sull’origine del nome ancora si dibatte, il gusto e il sapore riconoscibili al primo boccone sono fuori discussione

The most beloved dish of Genoese cuisine, a perfect balance of fresh pasta and pesto. Easy to prepare and ideal for a family meal full of authentic flavors and conviviality.

The dish that Mario Ruoppolo, masterfully portrayed by Massimo Troisi, prepares for his beloved Beatrice has earned its place in the history of Italian cinema. Simple, beloved, just like the unforgettable Neapolitan actor. Here's the recipe to recreate it.

A simple recipe, almost trivial for Italians, has become an institution in the United States. The ready-made sauces available in every respectable supermarket may seem like a classic “American invention,” but it all started with a Roman restaurateur.