Category: First courses

Tajarin pasta with truffle

Wider than “angel’s hair” pasta but thinner than tagliatelle noodles, tajarin (tagliolini noodles in the  Piedmont dialect) were made in the Langhe and Monferrato area farmsteads, in the Piedmont region. From the 15th century, tajarin spread throughout Piedmont, as related in early chronicles.  It is a festive dish, enjoyed mainly during important celebrations. The generous quantity…

This pasta recipe is quite rustic. Savoy cabbage and Italian sausage give a robust quality to this dish, and you can play with different flours. In this case I prefer blending durum wheat and pastry flour, in Italian a “00”, but also using whole wheat or buckwheat is an excellent choice. I do not love…

Paccheri is a new pasta shape particularly well suited for being stuffed. With truffle sauce, sausage, and porcini mushrooms, it is ideal for festive occasions. In winter, I always look for occasions to turn on the oven, and this recipe is perfect for holidays and meals with friends and family around a festive table. It…

Usually “potage” and “sea” contradict each other. This recipe is connected to “land” ingredients like potatoes, leeks, and a lot of fresh cream. I created this recipe when trying to exalt Autumn vegetables, and trying to propose something healthy but extremely stimulating. I have always been inspired by French cuisine, but the recipe of the…

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