Spaghetti cacio and pepper (pecorino romano cheese and pepper), like carbonara and amatriciana, has now become one of the symbols of Italian cuisine. It is prepared using D.O.P (protected designation of origin) ingredients. Pecorino romano is called cacio to distinguish it from pecorino produced in other parts of Italy. Most pecorino is produced on the…
Fichi al Forno con Pecorino e Pinoli (Baked Figs with Pecorino Cheese and Pine Nuts)
This quick and easy recipe is a delicious starter. The combination of figs and pecorino toscano is one of those classics that is always enjoyable. The sweet taste of figs (very healthy too!) blends well with the distinct taste of pecorino cheese. If Parmigiano Reggiano is the king of the Italian cheeses, pecorino toscano is considered…
Pane Toscano (Tuscan Bread)
“L’uomo non vive di solo pane / Man does not live by bread alone” … but this certainly doesn’t seem to apply in Tuscany. For centuries Tuscan bread has been a staple for the poor. The Tuscan bread recipe is salt-free, therefore called in Italian “pane sciapo”. In fact, its taste goes well with traditional…
Orecchiette con Cime di Rapa (Orecchiette Pasta with Broccoli Rabe)
Orecchiette with broccoli rabe or rapini is one of the most representative dishes of Apulia (especially of the Bari area), and symbolizes the region’s so called “cucina povera” (peasant cooking). It is a tasty and healthy dish made with orecchiette pasta and broccoli rabe. The slightly bitter flavor of this leafy dark green vegetable blends…