Whole grain chifferi with beet, pecorino and chicory
Author: daniele.altopiano
Whole grain ditali with spicy turnip greens and lemon
Whole grain conchiglie with burrata, cherry tomatoes and pioppini
Why are Sardinian gnocchi called “is malloreddus”
“Sardinian Gnocchi” have made quite a name for themselves, but “Is Malloreddus” have their roots in the island’s farming history, devoted to a culinary tradition centred around the cultivation of wheat, typical of the Mediterranean diet. The term “malloreddus” (“is” simply means “the”) is derived from “malloru”, a Campidanese Sardinian term that means “bull”, whereby […]
How to make homemade pasta
Why not learn to make fresh pasta at home? There are plenty of online video-tutorials, which became very popular during the lockdown, showcasing the traditional methods and typical techniques used by some of the greatest Chefs. But what’s the easiest way to prepare homemade pasta? Fresh egg pasta, for example, is great for oven-baked or […]
Whole-wheat pasta: the benefits of including it in your diet
Whole-wheat pasta is made from a mixture of water and whole durum wheat semolina. It is a typical Italian product, which can rightfully be considered a health product. When analysed in terms of its chemical composition, it is found to be quite similar to classic semolina or durum wheat semolina flour (the refined white kind). The carbohydrate […]
Ondine rigate with squid and cardoncelli mushrooms
Whole grain penne rigate with prawns and zucchini flowers
Tortiglioni with buffalo camembert, peppers and basil
Whole grain mezze penne rigate with ragù of sea bream, bergamot and dill
