La Genovese, despite the name, is not from Genova, but is a sauce typical of Napoli and the surrounded area. So why is it called Genovese? Read more to discover this recipe that like mozzarella and nutella makes everyone happy!
Il Casatiello. A crown on the table during the Easter holidays. It’s not Easter if there is no Casatiello. And how can you call it Easter Monday without Casatiello? It is part of the Easter Saturday lunch. And the left over, because there is always leftover, is part of the Easter Monday’s picnic. It is a complex and rich bread, for someone it could be heavy . That’s why “casatiello” is also used to describe a person who is
La Lasagna Napoletana proves that food is not only made by ingredients but rather there are more elements in a recipe: culture, history and tradition.
THE LASAGNA NAPOLETANA.
Everyone knows what a Lasagna is: different layers of pasta sheets, Bolognese sauce, bechamel, parmigiano etc.
But not everyone knows that there’s another version:
it’s time! / come on! on the table, in the middle of summer, / the tomato, star on the earth, / recurrent and fertile, / displays its convolutions, / its canals, / its remarkable amplitude and abundance, / no pit, / no husk, /
no leaves or thorns, /
the tomato offers its gift of fiery color / and cool completeness.
(P. Neruda – Ode to Tomatoes)
The Tomatoes is the essential part of the Mediterranean diet and it is a star on the Italian table. Introduced in Italy after the Discovery of the Americas it has been treated as a precious gift. In Italian it’s called
In October the town of Benevento (Italy) has been hit by a tremendous flood which has damaged the city and destroyed the Pasta Rummo factory.
Immediately, a chain of solidarity spread across social media. Using the hashtag #SaveRummo, a lot of users started to upload pictures of Pasta Rummo packaging on Facebook, Twitter and Instagram to support the pasta factory.