Follow your appetite
Pasta, sheets and dough
Follow flour, folds and shapes through dishes that begin in the hands.
Ragù bolognese
A 1931 guide does not fuss over a modern plate so much as it sets a scene: ragù poured over tagliatelle that have been cooked to the proper point.
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Tagliatelle al prosciutto
A 1931 gastronomic guide places tagliatelle al prosciutto among the dishes it treats as typically Bolognese.
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Sfoglia all'uovo: il foglio da cui comincia Bologna
A culinary account places Emilia as the true home of pasta all’uovo and of dough worked by hand.
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From hand-rolled sheet to Bologna’s table
Emilian egg pasta does not begin as a finished shape. It starts as a sheet rolled by hand, thin enough to take a knife into long ribbons or to be folded around a filling.
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Genovese
At first there seem to be almost too many onions. White or copper-skinned, chopped and gathered in the pot with olive oil, they outweigh the meat.
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Provolone*
High on the Matese massif, in mountain communes of the Benevento hinterland such as Castello del Matese and San Gregorio Matese, this cheese is a pasta filata made with whole cow’s milk from…
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Scamorzini del Matese*
Scamorzini del Matese is a pasta filata cheese made with whole cow’s milk from animals raised in the production zone.
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Fillings that hold a Campania year
At Easter, Pastiera brings to the table work that began well before the first slice. Wheat grains soak until tender, then meet ricotta, citron and chocolate inside shortcrust pastry scented…
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Marubini
Marubini are identified with Cremona in southeastern Lombardy, and the first thing they offer is a modest, close-up geometry: small filled pasta rounds finished with scalloped edges.
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Panettone di Milano
Call it Milan’s Christmas cake and a picture already begins to form: not an everyday loaf, but a centrepiece whose strongest calendar association is the Christmas table.
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Gnocchi di zucca
The documented preparation belongs to the Lombard areas of Brescia and Mantua, where pumpkin is not a garnish but the body of the dough.
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Formaggio Bitto
Begin with the name itself. Bitto is not treated here as a distant emblem or a frozen souvenir of the mountains.
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Broth, filled pasta and pumpkin: three Lombard gestures
Begin with the bowl associated with Pavia. Zuppa alla pavese is tied to that city, and it gains substance when a whole egg meets the hot soup.
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Passolina: il lampo dolce nei piatti salati
Among Sicily’s most distinctive pasta dishes sits a bowl built on fresh sardines and green fennel.
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Finocchietto: il profumo verde della pasta palermitana
Pasta con le sarde is a Sicilian meeting of sea and herb: fresh sardines folded through pasta with green fennel.
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Two Sicilian pastas, two ways of holding flavour
One documented Sicilian pasta gathers the sea and the hedgerow in a single bowl: sardines, green fennel, raisins and pine nuts, cooked so the flavours mingle rather than sit apart.
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Buccellato siciliano
Appetite starts with a fork in the road. One Buccellato is Sicilian; another is associated with Lucca.
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Pasta di mandorle
The first move is almost austere. Pasta di mandorle begins with ground almonds and sugar: a pale pairing that already hints at richness without needing a long list of extras.
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Melanzane: one ingredient, many transformations
Hunger meets the fruit first as a generous cut: thick slices taken lengthwise, brushed with olive oil mixed with garlic, then set to grill until the surface takes heat and the garlic perfume…
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