Broccoletti (similar to cime di rape in Puglia or Friarelli in Campania) grow really well in Lazio throughout late autumn and winter as they like colder temperatures. We always plant them as they’re so versatile: they can be used in pasta dishes or a side dish with meat dishes or sausages. It’s a comfort food […]
“Mammole” artichokes with their purple tops and small leaves are one of our region’s most typical products. As soon as I see them popping up on the farm, I know Spring has finally arrived. This recipe is really simple but for such a robust looking vegetable they’re surprisingly delicate so make sure to take extra […]
Strangozzi are a long, rectangular pasta made of water, flour and a bit of salt. They are about 3-4 cm wide and resemble the shape of old-fashioned leather shoelaces. They are typically eaten with ragù (meat sauce), Norcia truffles, porcini mushrooms or mild-medium spicy tomato sauce. Strangozzi, also known as stringozzi, are a handmade pasta […]
As part of our Kitchen Series, we are giving you a look at what we discovered on one of our recent farm visits. We got a peek into the farmhouse kitchen and were asked to stick around for dinner where Lazio farmers were making the classic – Bucatini all’Amatriciana (bucatini pasta with pork cheek sauce). […]
We got a peak inside the kitchen of a pretty amazing Bucatini all’Amatriciana chef – a farmer’s wife! And here is what we saw…