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Farfalle
Homemade Farfalle (bowtie) is not only a very elegant and beautiful shape to make...it's a lot of fun too! While it looks like it can be fai

marinatotta
5 min read


Egg Yolk Raviolo
The gorgeous, oversized egg yolk raviolo (uovo in raviolo) originated at the Michelin-starred restaurant San Domenico in Imola, 40 km east o

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5 min read


Culurgiones
Culurgiones have the most sinuous shape of all ravioli. They look like an expert tailor hand has sewn them.

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3 min read


Corzetti
A recipe from Liguria, starring corzetti with the cremiest pesto: walnut pesto!

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4 min read


Cappelletti
Cappelletti is made with 00 flour and eggs. The filling, called compenso, can be meat and spices or a mix of at least three soft cheeses.

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3 min read


Busiate with Pesto Trapanese
Busiate is considered the queen of gastronomy around Trapani in Sicily: today, you can find them in most restauran with a fish-based sauce

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4 min read


Blecs with butter and hazelnut gremolada
Blecs (also called biechi) is traditionally prepared in Friuli Venezia Giulia. This triangular-shaped pasta traditionally used to be made wi

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2 min read


Agnolotti al plin
Agnolotti al plin are lavishly stuffed with leftover braised meat — usually veal, pork, and rabbit —

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5 min read
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