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Last September I enjoyed a wonderful plate of ravioli at ristorante Vecchia Vieste in the town of Vieste in the South-Italian region of Puglia. The ravioli were stuffed with cernia (grouper) and pistachios, and served with a ragù of cicale di …
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These hare and savoy cabbage ravioli are similar to agnolotti from Piemonte, which are also stuffed with a mixture of braised meat and greens. I had some left over hare, which had already been cooked sous-vide (2 hours at 60C/140F). …
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Ravioli and all other shapes of stuffed pasta are my signature dish, so I am always excited when I see a new traditional recipe that I did not know yet. Like the savoy cabbage tortelli I saw on Simona’s blog …
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There are already two other recipes for lobster ravioli on this blog (here and here), but I like them so much that I couldn’t resist posting yet another variation. This is now my favorite version, as the lobster bisque that …
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Doing an excursion with food included is often a treat in Italy — as it was when we went on a boat tour of the Gargano peninsula in Puglia during our last vacation there. The pasta served for lunch was …
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If you are looking for something delicious and elegant yet vegan for your Christmas dinner, look no further. The holidays are often about eating a lot of meat, but this vegan dish has all the flavor and all the protein …
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On the beautiful Golfo di Policastro in Basilicata, Southern Italy, we had a wonderful dinner by the sea at Cala del Citro in Maratea. One of the dishes was black tagliolini with raw squid, and this recipe was inspired by …
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Red onions are the specialty of the town of Tropea in Calabria in the deep South of Italy. Red onions are even known as “cipolle di Tropea” throughout Italy. In and around Tropea you see red onions everywhere. The local …
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Every region in Italy has its own pasta shapes. Sometimes shapes that look very similar have a completely different name. There are so many different pasta shapes, that I keep discovering new ones even in regions that I’ve visited before. …
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This dish was inspired by similar ravioli I had at Angiolina in Campania. It was listed as red mullet ravioli with fennel on the menu, but it was actually served with carrot and cherry tomatoes. Here I opted to use …

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