Maltagliati pasta is a very traditional shape in Emilia-Romagna, used for rustic soups like pasta & chickpeas or pasta & beans. Literally, its name means “badly cut”. All good Italian housewives never waste food and this pasta is made from the remnants of dough cut for other shapes. When you roll pasta dough with a…
This onion soup sinks its roots deeply in Tuscan tradition, even though it only became famous when it was adopted by the French and became known as soup à l’oignon. According to Tuscan tradition, the recipe includes the red Certaldo onion, whose reputation was so renown that it was quoted in Boccaccio’s Decameron. Certaldo (link…