Tagliatelle Pasta with Stewed Artichokes and Parsley

The last Eatgrim box was rich in Mediterranean veggies, including fresh and crunchy artichokes from Sicily, and some aromatic parsley. The only ingredient that I still needed to prepare a nutritious meal was a few Tagliatelle pasta nests, ever-present in an Italian kitchen. I grabbed it out of my larder and started cooking. After only 30 minutes, a steamy dish of Tagliatelle with Sicilian artichokes was ready to be eaten.

🍷Francesca & Marinella🍴

Continue reading “Tagliatelle Pasta with Stewed Artichokes and Parsley”

A Tasty Traditional Roman Dish: Tonnarelli Cacio e Pepe

What’s a Cacio e Pepe? In one sentence: one of the most traditional recipes of Italian cuisine, namely from the Lazio region. You only need two ingredients, plus the pasta, to make it. Easy, right?…not really! There are some tricks you have to learn if you want to serve a creamy, non-sticky Cacio e Pepe.


We interviewed Russel, an English tour guide who works for Carpe Diem Rome. He brings curious tourists all around Rome with tours that are crafted to ensure you get the most out of Rome‘s rich history, providing all the incredible facts and captivating stories that made Rome the centre of the ancient world. Russel opens up to us and shares his recipe, comprising his tips, for a perfect Cacio e Pepe.
Keep on reading and let yourself be enchanted by the charm of the Eternal city.

🍷Francesca & Marinella🍴 – mad&delicacy

Continue reading “A Tasty Traditional Roman Dish: Tonnarelli Cacio e Pepe”

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