Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?
From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.
How to Make Stuffed Pasta at Home
The chef Stefano Secchi demonstrates how to make pansoti, a belly-shaped pasta from the Liguria region of Italy.
Posted inCooking and Cookbooks internal-truncator Italian Food (Cuisine) Naples (Italy) Pasta Sauces Tomatoes tsummertravel2024
How the ‘Evil’ Tomato Came to Define Italy’s Cuisine
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
An Issue All About Pasta and What It Means to Eat It
The dish, in all its many forms, has become synonymous with Italy’s culture.