La Carbonara, a classic Italian pasta dish, embodies a harmonious blend of perfectly cooked spaghetti intertwined with crispy guanciale, creating a symphony of flavors.

The creamy sauce, born from eggs whisked with Pecorino Romano cheese and freshly ground black pepper, gracefully envelops each strand of pasta.

This culinary masterpiece delights the senses with its rich, comforting, and indulgent essence, making every bite a celebration of simple yet exquisite taste.

Contact Us

Pasta alla Norma (pasta alla norma), earlier called “pasta con le melanzane” (“pasta with eggplant”) is an Italian dish of pasta and eggplant. It is typical of Sicilian cuisine,from Catania in particular.

Main ingredients we have pasta, tomato, eggplant, ricotta salata
It is made of spaghetti or other pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese and often basil.

Our classic spaghetti alle vongole recipe is the perfect meal for lunch or dinner. This simple dish of spaghetti and clams is flavored with garlic, chili (optional), white wine and parsley.

Trust me when I say you’ll want to add it to your regular order as a starter, main course or to share.

For most people, pasta falls into that category. The dried stuff you buy in the shops is cheap, the “fresh pasta” sold in supermarkets is almost horrible and slimy.

However, fresh pasta is a magical rite
Having ability to create flavors whilst making fresh pasta in a festooned with colorful space. .

Chili pasta, Squid Ink pasta, Spinach pasta changes the way you think about pasta. Add it as your favorite as a starter, main or sharing.

https://www.theguardian.com/lifeandstyle/2015/jan/23/how-to-make-your-own-pasta-back-to-basics-henry-dimbleby-jane-baxter

This is by far the most requested recipe for our guests, friends, and family. and in fact, I know you will love it too!

We can’t wait for you to give this a try so it can become one of your favorite dishes!

Trust me when I say you’ll want to add it to your regular order as a starter to share.

The Beautiful Art Of Making Pasta is more than a centuries-old tradition and beloved Italian staple, it is an art form and source of national pride.

Just a few simple ingredients sifted, kneaded and rolled out together transform into luxurious dishes that will stay in your heart as well as your mind. From the origins of pasta making to the familial traditions and memories which make the experience so precious, discover the magic that comes with ‘kneading the dough’ by hand.

The history of pasta-making in Italy
From China and the Middle East to Italy, the exact origins of pasta are often disputed by food historians. A popular misconception is that pasta arrived in Italy in the 13th-century with the Venetian explorer, Marco Polo, but the beloved staple was already very much a part of the Italian diet by the middle ages. It was around this time that increasing references to some of our favorite pasta dishes like ravioli, gnocchi, vermicelli and macaroni began. Although, some scholars would like to think that Italian’s passionate love-affair with pasta began even earlier in the 4th-century B.C, well before the arrival of the Romans.

Since its inception, pasta has been immortalised, romanticized and revered by famous writers from Boccaccio in the 14th-century to Goethe in the 17th-century. During the Renaissance it was considered a dish of the aristocracy, blessing the banquet tables of kings, queens and noblemen. Their recipes were certainly interesting too, combining sweet, savoury and spicy flavours.

By the 17th-century, industrial pasta production was well underway, with the use of mechanical presses used to make vermicelli. It was around this time that pasta became one of the main staples of the common diet and Italians haven’t looked back since ㄧ apart from, that is, to reflect fondly on their familial traditions that have kept the art of homemade pasta making alive.

The beauty of Italian cooking is that it isn’t always about the complexity of the dish, but the quality of the ingredients. Whilst pasta secca (“dried pasta”), the dried kind most commonly found in supermarkets, is made from durum wheat and water, fresh pasta is as simple as mixing flour and eggs. With fresh pasta the flour is sifted, the dough kneaded, rolled, folded and cut and cooked in just a matter of minutes, with the mouth-watering transformation materialising before your eyes. This is what makes the art of pasta fresca such a special and unforgettable event, one we recommend sharing with your family and friends.

https://www.tuscanynowandmore.com/discover-italy/best-food-italy/