Sicchie d’a Munnezza Busiate Pasta
Sicchie d’a Munnezza is Napoletano dialect for garbage can. Yes, but don’t let this ugly name fool you: this combination of typical Italian holiday leftovers …
Trenette Al Pesto Genovese
This is the ultimate Trenette al Pesto, it doesn’t get any better. Why? Because we’re using the award-winning, number one fresh pesto in the world: …
Gemelli with Porcini Mushrooms
We’ve been eating Gemelli pasta with Porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind …
Pasta with Caperberries, Hake, and Sun Dried Tomatoes
Gustiamo is on a caperberry kick. We can’t stop cooking with them; we’ve been adding caperberries to just about everything lately. When our friend, Chef Silvia …
Busiate with Sausage and Broccoli Rabe
This one is a wintertime favorite suggested to us by Filippo Drago in Sicily. It’s the busiate that make this dish. Something about their rustic …
Cacio e Pepe with Maccheroni di Toscana
We make cacio e pepe in the most simple and traditional way possible. Read: we do not put egg or cream in our cacio e …
Pasta alla Busara
We love this recipe. It’s a Marcella Hazan classic dish, with roots in Friuli, a beautiful Italian region that just doesn’t get talked about enough. …
Carbonara of Bottarga
The inspiration for this carbonara of bottarga came to mind during our last trip to Sardegna, between a car drive to visit one producer and …
Spaghetti and Clams alla DiScalfani
Recipe for spaghetti and clams by Karen Lazarus DiScalfani. Inspiration for the recipe was provided by my husband, Robert DiScalfani, without whom, this would not …
Gnocchi di Semolino with Cardoon Honey
This recipe for gnocchi di semolina with Cardoon honey comes to us from Chef Holly Smith of Cafe Juanita.
Jesse’s Pasta with Piennolo Tomatoes and Colatura
At the end, my wife and I toss in some bite-sized pieces of shrimp, gently sautéed in extra virgin olive oil and a clove of …
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