Notes about Recipes in this book

• Ground lamb and artichoke ragu (Ragu d'agnello e carciofi)

  • lkgrover on August 09, 2021

    Good, unusual lamb pasta sauce; no tomatoes. I used canned artichokes which made preparation faster.

• Fettuccine with almond pesto and cherry tomatoes (Stringozzi al pesto di mandorle e ciliegino)

  • TrishaCP on June 30, 2021

    This was a really nice and easy summer pasta dish. The sauce becomes creamy from the ground almonds and the cheese. You could consider adding a bit more tomatoes for acid and maybe even garlic (although raw, it did not seem at all strong to me), but it’s also good just as it is.

• Pasta diamonds with pork meatballs (Tacconelle con pallotte)

  • Soosie on February 05, 2017

    Huge meatballs, slowly simmered in a basic tomato sauce. I served it with rice. Very nice

• Lemon risotto (Rosotto al limone)

  • lkgrover on July 09, 2019

    Good risotto. Lemon zest add a hint of flavor, but not overpowering. Perhaps increase the zest next time?

• Cauliflower salad with orange and olives (Cavolofiori all'insalata)

  • lkgrover on April 17, 2018

    A light side dish with Mediterranean flavors; interesting mix of sweet and salty in every bite.

• Sausage cooked in red wine with sweet dried peppers and black olives (Salsicce al vino rosso con peperoni secchi e olive)

  • lkgrover on November 24, 2019

    Easy recipe to use up leftover Italian sausages.

• Fine Cooking

  Their stories, paired with the authentic recipes they recorded, offer a vivid taste of farm life from Tuscany to Sicily that is sure to inspire you to cook.

  Full review

• Oregonian

  The 150 recipes are mostly rustic fare -- the sort of humble food you might have after a long afternoon working in an Umbrian vineyard - with homemade pasta prominent in many of them.

  Full review