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.

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.

Pasta isn’t just the symbol of Italian cuisine—spaghetti, maccheroni & Co. are also a never-ending source of fun expressions that reflect Italy’s culture and traditional wisdom in the most authentic way.

Spaghetti with the famous meatballs is an iconic dish of Italian-American cuisine. The recipe, which spread in the early 20th century thanks to Italian immigrants in the United States, has now become popular in kitchens worldwide for its rich and unmistakable flavor.