Veganuary with Chef Danilo Cortellini and… Orzo pasta

I was doing Veganuary right all along and I didn’t even know it! Jokes aside, I am a big fan of celebrating beautiful vegan recipes, especially when they come from the right place. I don’t really buy into vegan alternatives or substitutes, if I decide to go for a green dish, I rather choose one

The ideal pairing for Holidays: White truffle Tagliolini with egg yolk

If we don’t indulge during the festivities then when?! Am I right? I am on the side of thinking that if you are saving to treat yourself, then do it right and go all the way, that’s why for these delicious tagliolini all’uovo, I decided to go for white truffle. The perfect pairing for such

World pasta day: chef Danilo Cortellini celebrates it with mango and pumpkin paccherini

Mango and pumpkin ‘Paccherini’ pumpkin, pecorino cheese, coffee powder and almonds. If you read the name of this recipe out loud I am sure you can find a couple of ingredients that might sound strange if associated with pasta, but don’t worry, I haven’t got insane. The Paccherini alla frutta range by Rustichella d’Abruzzo (fruit
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Linguine with lobster, Danilo Cortellini’s Christmas Eve recipe

A timeless classy classic that always comes back on my table during the festivities. There is not much to discuss here, this pairing is unshakable. Great quality pasta by Rustichella d’Abruzzo, a rich shellfish sauce with hints of tomato and sweet and soft poached lobster tail. This will always make me happy! Serves: 4 Preparation

#HAVEAGOODPASTA: Chef Cortellini Celebrates WPD with Stuffed Conchiglioni with Pumpkin, Gorgonzola and Cavolo Nero

Way before I even knew what mac & cheese was, there was only pasta al forno! You can simply translate it to baked pasta but I don’t feel it gives this dish the respect it deserves. There are so many regional varieties and combinations to create with it that possibilities are endless. On this occasion,

Saragolla Spaghetti with “Cime di Rapa’”, burrata and bottarga by Danilo Cortellini

The title of this recipe surely has at least 1 word you might find difficult to understand or pronounce. Let’s rule out Spaghetti and burrata, shall we? Now for those who don’t know what bottarga is, the answer is simple, cured and dried fish roe sac. Originally produced in Sardinia is now widely available for

Rigoletti ZeroTre con pesto al basilico, pomodorini e mozzarelline

Have you ever cooked something for your child and ended up eating that same meal for supper? I bet you did , we all do. Well, luckily for me, my daughter has a great taste for pasta and she always loved larger shapes like penne or fusilli even when she hardly had any teeth to
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Summer vibes… the Paccherini with fruit by chef Cortellini

Pomegranate ‘Paccherini’ with fennel, olives, anchovies, orange zest, and crispy bread crumbs Have you ever heard of fruit-flavored pasta? I bet you didn’t! Well, there is always a first. Rustichella d’Abruzzo has created a whole range of colorful Paccherini (inspired by the iconic Paccheri pasta from Naples, but smaller) flavored with real fruit juice. From

1st May at the table with Danilo Cortellini

Another comforting recipe from my beloved homeland Abruzzo. If you want to translate the name of this dish it would be a peculiar one, Virtues. This relates to the only virtues that poor farmers could show in the past, the amazing vegetable selection that nature provides in-between seasons. In fact, tradition wants for every household

Carbonara Day With Danilo Cortellini

The fool-proof Spaghetti carbonara Misjudge, miscalled, and often mistreated, the Carbonara is the most controversial Italian recipe out there. So simple at glance but yet so intricate, I consider this recipe more of a ritual rather than a dish. A ritual so sacred that if you swap one ingredient for an alternative (god forbid!) you
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