The delicious autumn vegetable pumpkin, protagonist in particular in the Halloween period, is known especially for its versatility in the kitchen.
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The delicious autumn vegetable pumpkin, protagonist in particular during the Halloween period, is known especially for its versatility in the kitchen:
from sweet preparations such as pumpkin cake, to savoury ones like baked pumpkin.
One of the many possible variations to the traditional potato dumplings is pumpkin dumplings.
These small delights are a great first dish with a delicate taste.
If you want to change the classic combinations, you can try pumpkin dumplings.
Specific References
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They originate in the land of Sicily and their name evokes the pleasure of the fact in the house.
You just have to prepare a delicious ragù! Also try the white version with bechamel and zucchini and smoked provola!
Assomigliano with large smooth paccheri, the whole Garofalo slaps are presented to many preparations.
A preparation that brings joy and joy to the houses lends itself to hundreds of variants both simple and stuffed with tasty or more delicate fillings like that with buffalo ricotta.
The Mafalda short legumes and cereals Garofalo is the revisitation of an ancient format of the Neapolitan tradition in the short version.
Maccheroncelli with red lentils and rice,integral are a healthy pasta and are ideal for timballi and cold preparations with sauteed vegetables.
Pfanni uses only selected potatoes and transforms it into soft bows with a process that preserves its taste and the main nutrients.
Irregular format, born not to waste even the smallest leaf cutout.
The ricotta and lemon ravioli are an original dish and different from the usual.
Long pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 8 minutes.
The Fusilli are a typical format of Southern Italy, where they are known in each region with a different name and shape, according to local gastronomic traditions.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.
Short pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 10 minutes.
They originate in the land of Sicily and their name evokes the pleasure of the fact in the house.
