Carbonara Day With Danilo Cortellini
Friday, 02 April 2021
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
- Published in RICETTE
A chef at the Embassy: Egg Pappardelle Rustichella d’Abruzzo with chicken liver and marsala wine sauce
Friday, 26 March 2021
I love a plate of fresh egg pasta on a Sunday, perhaps dressed with a meaty pulled beef ragú and copious amount of grated cheese. It must be one of those childhood memories that stuck with you forever. But what happens when I don’t have time to make fresh pasta? Well easy, I just use
- Published in RICETTE
Rustichelle alla Teramana
Friday, 12 March 2021
Rustichelle alla Teramana (Squared spaghetti with mini meatballs) This must be one of my favorite pasta dishes of all time. Of course the recipe is straight from Abruzzo’s tradition, so very close to my heart. “Rustichelle” squared spaghetti dressed with intense mini meatballs tomato. This funnily shaped spaghetti (also known as Chitarrone) from Rustichella d’Abruzzo
- Published in RICETTE
A chef at the Embassy: Danilo Cortellini signs the new Rustichella d’Abruzzo recipes
Tuesday, 09 March 2021
Originally from Abruzzo, a small region of Italy that is rich in culinary tradition, Danilo is the Head Chef of the Italian Embassy in London since 2012. Before arriving at the Embassy, Danilo trained at Michelin-star level both in Italy, at restaurant San Domenico in Imola and Perbellini near Verona, then in London with three
- Published in RICETTE
Traditional Lasagne
Friday, 10 April 2020
Ingredients (serving 4): Lasagna Rustichella d’Abruzzo 1 medium carrot 1 large onion 1 celery stalk 300 gr of beef meat, minced 200 gr of sausage meat, minced Intosso olive oil 400 gr of tomato sauce 4 table spoon of parmesan cheese, grated salt Preparation: Ragù sauce: heat 3 table spoons of olive oil in
- Published in RICETTE
Spaghetti Lenzi
Monday, 28 January 2019
Spaghetti Lenzi Spaghetti Lenzi: recipe for a tasty and original first course The recipe of Spaghetti Lenzi is Italian but not born in Italy. In fact we move to Thailand, a land well known for its paradisiacal white sand beaches, palm trees bordering the crystalline sea and coconut water served everywhere as a refreshing drink.
- Published in RICETTE
#CookingwithStefania: Rigoletti ZEROTRE (Pear & Kiwi) with 5 cereals
Thursday, 11 January 2018
#CookingwithStefania is the new cookbook 2.0 by Rustichella d’Abruzzo made of quick and simple video recipes for kids and adults. The “Executive Chef” is the Rustichella Owner Maria Stefania Peduzzi, mother of three, travel enthusiast and practical dreamer. Her managerial role dose not overshadow the love for children because – I am a proud teacher – as
- Published in RICETTE
#CookingwithStefania: 100% organic Ciufoletti ZEROTRE mixed berries!
Wednesday, 03 January 2018
#CookingwithStefania is the new cookbook 2.0 by Rustichella d’Abruzzo made of quick and simple video recipes for kids and adults. The “Executive Chef” is the Rustichella Owner Maria Stefania Peduzzi, mother of three, travel enthusiast and practical dreamer. Her managerial role dose not overshadow the love for children because – I am a proud teacher – as
- Published in RICETTE
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