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  • PastaMania #1. "Fettuccine al ragù"

    PastaMania #1. "Fettuccine al ragù"

    (June 19, 2014)
    Fettuccine literally means "little ribbons" and refers to the shape of the pasta. It's a flat, thick egg noodle popular in central Italy, and it is often eaten with ragù—a special, slow-cooked meat sauce. There are several regional variations of ragù in Italy, the most famous being Neapolitan and Bolognese. The one presented here is Bolognese, from Emilia-Romagna.
  • PastaMania #2. "Penne zucchine e gamberetti"

    PastaMania #2. "Penne zucchine e gamberetti"

    (June 19, 2014)
    In Italy "Gamberetti e zucchine" is one of the best known "mari e monti" dishes (Italian for "surf and turf"). Gamberetti cover the sea and zucchini come from the soil. This southern-Italian dish is very popular in the area stretching from Naples to the coasts of Sorrento and Amalfi, a very rocky coastline with mountains overlooking the sea.
  • PastaMania #3. "Rigatoni Zucca e Salsiccia" (Squash and Sausage Rigatoni)

    PastaMania #3. "Rigatoni Zucca e Salsiccia" (Squash and Sausage Rigatoni)

    (June 19, 2014)
    "Zucca", or squash, was imported from America to Europe, thanks to Christopher Columbus. For a long time it hasn't really been appreciated in Italy; it was used mainly by southern peasants and was considered "poor people's food." Over time, however, it became a very popular ingredient for pasta dishes and this variation, pairing squash with Italian sausage, is really a must.
  • PastaMania #4. "Spaghetti alla Puttanesca"

    PastaMania #4. "Spaghetti alla Puttanesca"

    (June 19, 2014)
    This celebrated Southern dish is comparatively young for Italian standards; its popularity spiked in the 1960s. It gets its name from the word "puttana", meaning (pardon our Italian) "whore." Nobody really knows where this name comes from, but some argue that it's a reference to the sauce's hot, spicy flavor. It's also a quick, cheap meal--not politically correct, but definitely tantalizing.
  • PastaMania #5. "Bucatini Cacio e Pepe" (Bucatini with Cheese and Pepper)

    PastaMania #5. "Bucatini Cacio e Pepe" (Bucatini with Cheese and Pepper)

    (June 19, 2014)
    Traditionally a Roman dish, "Cacio e pepe" is also popular in other regions throughout central Italy. The name "cheese and pepper" refers to the two basic ingredients of this simple yet tasty dish. But, as you will soon discover, there is a third "miracle ingredient" not mentioned in the name.
  • PastaMania #07: "Farfalle Funghi Asparagi" (Farfalle with Mushrooms and Asparagus)

    PastaMania #07: "Farfalle Funghi Asparagi" (Farfalle with Mushrooms and Asparagus)

    (June 19, 2014)
    Who said Italian cuisine has no vegetarian options? You can find this all-vegetable dish just about anywhere in the boot. However, it originally comes from central Italy -- especially the valley of the Tiber river, between Umbria and Lazio -- where you have so many woods to search for mushrooms and asparagus. Italians make this dish with both rice and pasta. Here, of course, we're going with pasta.
  • Events: Reports

    How Good Does "Italian Sounding" Sound?

    (June 05, 2014)
    Insights from three influential people in the Italian high quality food industry in the U.S. Weather a threat or an opportunity for the authentic Made in Italy food sector, a unique chance to analyze the phenomenon with three leaders in the sectors of production, distribution, and advertising. With Dino Borri, Manager and Brand Ambassador - Eataly Usa .Leonardo Auricchio, CEO - Barabino & Partners Usa. Marco De Ceglie, CEO - DE CECCO Usa (18:30 PM Monday, June 9th, 2014 - Zio Ristorante) . Organized by PINYC (a.k.a. PIN) The Event is sponsored by DE CECCO USA
  • Dining in & out: Articles & Reviews

    De Cecco: The True Colors of Pasta

    Francesca Sarda(April 29, 2014)
    An interview with Marco De Ceglie, Ceo of 'De Cecco USA' De Cecco’s simple yet eye-catching design symbolizes the natural ingredients of their pasta: wheat and water, sun and the Italian sky.