#firstdishes

Spaghetti Pasta Carbonara is one of the most representative dishes of Italian cuisine, an emblematic recipe that summarizes the philosophy in full: with a few, simple, beautiful ingredients you can make a dish masterpiece. The carbonara is a pasta seasoned with guanciale, pepper, pecorino cheese and eggs beaten with other pepper, which must be cooked with the heat of the pasta in the pan. Today we propose the original Roman recipe of pasta alla carbonara, where the guanciale is the master, in fact, the taste, the fat, we could say the juice of the condiment comes from this little jewel of the art of Norcia. The guanciale is the part of the pig that starts from the cheek and arrives at the end of the neck which is properly salted and peppery and is seasoned for 3 months.

Speaking of pesto comes to mind immediately Liguria in Italy: it is in this beautiful region in fact that, with careful care, this sauce is born that is even said to be aphrodisiac. Pesto is a cold sauce, synonymous and symbol of Genoa and the whole of Liguria, which for some decades has been one of the most known and widespread sauces in the world. The first traces of pesto can be found in the 1800s and since then the recipe has always remained the same, at least in the home preparation. To make the real Genoese pesto you need a marble mortar and a wooden pestle and ... a lot of patience. Like any traditional recipe, each family has its own recipe for Genoese pesto, the one we suggest in this recipe is that of the Genoese pesto Consortium.

The fettuccine Alfredo are one of the recipes to which, when we talk about Italian food abroad, we refer without ifs or buts. The recipe was invented in 1914 by Alfredo, in fact, the owner of a restaurant in Via della Scrofa in Rome, with the intent to reinforce his wife, weakened by the fatigue of pregnancy and childbirth: she liked the dish so much that she suggested to the husband to include it in the menu and from that day became the strong point of the restaurant! But the real consecration of fettuccine Alfredo came when Mary Pickford and Douglas Fairbanks, two famous actors of old Hollywood, tasted this dish of pasta during their honeymoon in Rome and were so enthusiastic to give Alfredo a token of gratitude two cutlery with gold, spoon and fork, engraved with the dedication "To Alfredo the King of Noodles": since then, Alfredo's restaurant became a favorite destination for both the American stars of the Roaring Twenties and the frequenters of the Roman Dolce Vita, who contributed to the success of the dish even overseas! What are you waiting for? Prepare the fettuccine Alfredo for your friends!  

Spaghetti cacio e pepe, like the carbonara, belong to the rich tradition of Rome or Lazio. A first rustic and tasty dish that is made in a few minutes, just the time of cooking spaghetti. The condiment, simple and genuine, is made from only two ingredients: black pepper and Roman pecorino cheese not too seasoned. Our is the traditional recipe, handed down to the Romans by the shepherds of Lazio, who in their migrations brought simple food to cook and kept for a long time: pasta, pecorino and pepper. Enjoying this simple pasta is like eating a piece of history. Try it!

The Tuscan Soup with beans, bread and black cabbage is one of the typical soups of the Tuscan tradition, especially Florentine, and is prepared with poor ingredients and typically autumn/winter vegetables  but can also be prepared with those found in the vegetable garden ( replacing the black cabbage with leafy chard) and, served cold, is a dish that is also suitable for the summer season. The advanced bean soup, heated on the stove (without mixing it) is always excellent and only following this procedure can it's also called ribollita that would otherwise take the name of bean soup or bread soup. The black cabbage is fresh from November to April and is a low-calorie vegetable: 100 grams bring only 30 Kcal. It is rich in fibers and minerals, vitamins and antioxidant molecules. Good concentration of vitamin C, potassium, folic acid and carotenoids such as pro-vitamin A. The black cabbage is famous as detoxifying and draining.

Pumpkin is the undisputed queen of autumn ... Unmistakable and known by everyone for its sweetness is used in many recipes that are part of the Italian culinary tradition, such as baked pumpkin or pumpkin risotto. We have chosen to enhance all the flavors, adding just a few spices and turning it into a delicious comfort food: pumpkin cream. Hot and spicy, it is a very versatile preparation, ideal to serve alone as a soup and perfect as a condiment to enrich many other dishes: success is always guaranteed! You can also create original variations for your Halloween menu! Among the most hearty special dishes, pumpkin cream is just the beautiful side of autumn!

The regional dishes are often reasons of dispute among the Italians, whether they are professional chefs or amateur chefs, and Spaghetti Amatriciana are no exception! Bucatini or spaghetti, guanciale or bacon, garlic or onion ... these are questions that anyone who is preparing to cook before this recipe finds himself having to face. It is said that this famous dish was born in Amatrice and was the main shepherds dish, but originally was without tomato and took the name of "gricia"; this ingredient is added later when tomatoes are imported from the Americas and the condiment took the Amatriciana name. It is therefore normal that such an ancient and popular recipe has been transformed over time by taking on the many variations that are still discussed today.

Pasta alla Norcina is a typical dish of Italian Umbrian cuisine prepared with Norcia sausage crumbled in a pan with oil and onion, fresh cream, truffle and pecorino cheese. It is usually prepared with short pasta: penne, rigatoni, pici, strangozzi, but there is also a version with long pasta, spaghetti or tagliatelle, which is made only with black truffles, garlic and anchovies, to which you can add mushrooms . We will prepare the first version with sausage and cream, creamy and rich in taste. If you do not find Norcia sausages you can use the classic pork sausage, but the final flavor will be less aromatic: the appellation "alla norcina" derives from the use of the sausages of the master butchers (norcini). Here's how to prepare this ideal first course for Sunday lunch that will conquer everyone.