Rich and decadent! Four cheese pasta sauce can be made with a variety of cheeses, but this combination is particularly satisfying: creamy gorgonzola ‘dolce’ (sweet gorgonzola), taleggio cheese, pecorino cheese and gruyere cheese. In Italy, rigatoni or penne are popular pasta choices for this cheesy sauce because it allows the sauce to cling to the pasta both inside and out.
Creamy, decadent butternut squash risotto finished with fine sweet Italian gorgonzola cheese (aka: ‘Gorgonzola Dolce’). Don’t like gorgonzola? You can also finish it off with butter and/or Parmigiano Reggiano cheese.
This savoy cabbage recipe starts with boiling the cabbage. Make a classic Italian ‘soffritto’ (olive oil infused with garlic and onions). Then, add bite-size pieces of boiled cabbage to the sauteed onions.
One of the most distinctive recipes that you will find in any Rome restaurant! The authentic Spaghetti Cacio e Pepe recipe has just three ingredients: pecorino cheese and black pepper (“cacio” and “pepe”) and pasta. The trick to achieving its unmatched flavor and creamy sauce? Quality ingredients and few simple cooking tricks.
Simply the best ragu you’ll ever taste! This Ragu Bolognese Sauce recipe is the traditional recipe that originated in Bologna, Italy. It is used in many beloved Italian dishes such as a Tagliatelle Bolognese, Spaghetti Bolognese, as a sauce for polenta. And of course, it’s a prime ingredient in the Sunday classic Lasagna Bolognese.
A whole sea bass roasted with a blend of fresh Italian herbs, tomato and laid on a bed of crispy roasted potatoes. Substitute any type of sea bass (spigola or branzino). Seriously good eats from the Italian island of Sardinia (Sardegna)!