Fusilli with cavolo nero pesto and smoked ricotta sauce by Danilo Cortellini

I always considered fusilli a funny shape and now that my daughter is a big fan, I cook them every week. This new relationship I have with fusilli has opened new possibilities. Only now do I realize that not only fusilli are funny and easy to eat (that’s why kids love them) but they’re amongst

Shade of red: Happy Valentine’s day with spaghettoni by Danilo Cortellini

Every shade of red is often considered the color of passion am I right?! For this reason, I have decided to celebrate my Valentine this year with this recipe with sweet delicious red prawns and a glossy and intriguing beetroot and shellfish sauce. When it comes to choosing the pasta, I am a spaghetti person

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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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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A chef at the Embassy: Egg Pappardelle Rustichella d’Abruzzo with chicken liver and marsala wine sauce

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
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Rustichelle alla Teramana

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
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