Pastasciutta (Dry Pasta Dishes)

In Italy, pastasciutta refers to pasta that is boiled in water, drained, and then served with a sauce. It contrasts with pasta in brodo, which is served in broth. These dishes are often made with tomato, meat, vegetable, or cheese-based

sauces.

Pasta and Pesto Dishes

Pesto is a traditional Italian sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. It’s most commonly used with pasta, such as pasta al pesto. It pairs well with short shapes like penne or long types like linguine or trofie.

Polenta Recipes

Polenta is a traditional Northern Italian dish made from cornmeal. It can be served soft and creamy, or allowed to set and then grilled or fried. It goes well with mushrooms, cheeses, ragù, or stews.

Stracciatella Ice Cream

Stracciatella is a type of Italian gelato made by pouring melted chocolate into vanilla-based ice cream. As the chocolate freezes, it forms delicate shreds throughout the gelato—giving it a "torn" or "ripped" texture.

What Is Passata?

Passata is a smooth, uncooked tomato purée with the skins and seeds removed. It’s often bottled and used in cooking to add a fresh, intense tomato flavour to sauces and stews.

Stuffed Pasta

Stuffed pasta refers to pasta filled with cheese, meat, or vegetables. The most common types are ravioli, tortellini, and agnolotti. These are often served with butter and sage sauce or a light tomato sauce.

What Is Stracciatella?

Stracciatella can refer to either a gelato flavour or a type of soup. The soup version is made by whisking egg and cheese into hot meat broth, while the gelato version is vanilla ice cream with fine shavings of chocolate.

Real Italian Recipes

Authentic Italian recipes focus on seasonal ingredients, simplicity, and high-quality produce. Extra virgin olive oil, fresh herbs, and homemade sauces are cornerstones of Italian cooking. Each region has its own unique culinary tradition.

Wood Cooking Tools

Traditional Italian kitchens often use wooden utensils such as spoons, rolling pins (matterello), polenta boards, and pasta-cutting surfaces. Wood does not affect the flavour of food and is especially preferred for handmade pasta.

🍝 Bigoli Pasta Recipe (Bigoli al Ragù d’Anatra)

Bigoli is a thick, rough-textured pasta from the Veneto region of Northern Italy. It’s traditionally served with duck ragù (ragù d’anatra).

Ingredients:

• 400g bigoli pasta (or thick spaghetti as an alternative)

• 1 duck leg (with skin and bone)

• 1 small onion (finely chopped)

• 1 carrot (grated)

• 1 celery stalk (finely chopped)

• 2 garlic cloves (crushed)

• 1 cup white wine

• 300ml passata (or finely grated tomatoes)

• Olive oil, salt, black pepper

• Fresh thyme or rosemary

Instructions:

1. Heat olive oil in a deep pan. Season the duck leg with salt and pepper, and sear it until golden brown on both sides.

2. Remove the duck and set aside. In the same pan, sauté the onion, carrot, celery, and garlic.

3. Debone and chop the duck meat, then return it to the pan. Pour in the wine and cook for a few minutes to evaporate the alcohol.

4. Add the passata and herbs. Simmer gently for 1 to 1.5 hours until tender and flavourful.

5. Boil the pasta in salted water, drain, and toss with the ragù.

6. Serve with freshly grated Parmesan on top.

Buon appetito! 🇮🇹Let me know if you'd like more traditional recipes or regional Italian dishes!