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Penne Arrabbiata

Penne Arrabbiata

Arrabbiata was born in the early 20th century in Rome to provide something different for locals than the Amatriciana sauce that dominated the cafes at that time. Keeping the tomatoes and Pecorino, replacing the guanciale with spicy chiles, and using penne instead of bucatini pasta. Arrabbiata literally translates to "angry" and...

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Steak Florentine

Steak Florentine

Steak Florentine is a staple dish in Tuscan cuisine that brings the quality of the ingredients together into an explosion of flavor. With the steak's crisp seared edges and a delicate center, it's the perfect representation when done correctly. We'll go into each step to a level that should get...

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Bucatini alla'Amatriciana

Bucatini alla'Amatriciana

Amatriciana pasta originated in the small town of Amatrice (according to food historians) and is simply a variation of la Gricia, adding tomatoes. La Gricia (also in our recipes) is made simply from olive oil, guanciale, black pepper and Pecorino Romano cheese. It was known for being a Shepard's dish around the town...

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Pauline's Pasta alla Gricia

Pauline's Pasta alla Gricia

Pasta alla Gricia is a classic Roman recipe with ancient origins. According to food historians, this recipe was developed around 400 A.D. and was a typical dish served in the taverns of Ancient Rome. It’s also often referred to as white Amatriciana. Serves: 4 Simple ingredients bursting with flavor: 1.5 cups...

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Spaghetti Carbonara

Spaghetti Carbonara

Carbonara has a long history and although the exact origins are debated, (there are no written recipes of this dish until the 1940’s) this Roman classic is incredibly savory and full of body and flavor. It’s easy to make, using only a few simple ingredients. With most things, simplicity can...

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