#chef luciano

[lucianoschipano]

STRUNCATURA WITH SARDINES

Dark, porous and rough fettuccine: this is how the Struncatura (Italianized, “Stroncatura“) presents itself, a symbol of the gastronomic identity of a part of Calabria.

Dark, porous and rough fettuccine: this is how the Struncatura (Italianized, “Stroncatura“) presents itself, a symbol of the gastronomic identity of a part of Calabria. Stroncatura, was popular among the poor people of the Calabria region. The reason Stroncatura was so inexpensive was that it was created from the sweepings on the factory floor at the end of each workday: the leftovers of various…

View On WordPress

[lucianoschipano]

Authentic Pastiera recipe.

Celebrate Easter with this authentic recipe of Neapolitan Pastiera according to Master Pastry Chef Scaturnio directly from Naples. Easy to make. This is one of the most widespread desserts especially during the Easter period in Calabria but mostly everywhere in Italy. It is a typical spring dessert, and at Easter, it can never be lacking on the tables of the Italians. For the pastry: 0.5 kg of…

View On WordPress

[lucianoschipano]

Risotto Cacio e Pepe

Risotto Cacio e Pepe

This delicious risotto cacio e pepe is a take on the classic Roman pasta dish cacio e pepe.

The original recipe is cacio e pepe pasta, usually tonnarelli, which is a longer and thicker spaghetti look-a-like made with eggs. In America, cacio e pepe is widely adored as a technique for spaghetti, angel hair, and linguine as well.

Cacio e pepe, which in Italian literally means cheese and pepper,…

View On WordPress