Notes about Recipes in this book

• Maccheroni pasta with tropea onions from Calabria (Elisabetta's fileja cipolle di tropea)

  • Hansyhobs on April 17, 2024

    This was lovely. I didn't have passata so I thew in some fresh tomatoes instead and cooked them down until saucy.

• Pasta with stewed beef from Naples (Anna Maria's ziti alla Genovese)

  • nick_ixtfmj on March 23, 2026

    A nice Sunday meal - it’s very simple and tasty but does cook for quite a while. I ended up cooking it down for about four hours, but it was quite hands off.

  • KarinaFrancis on April 06, 2026

    I’ve had this on my list for so long and it did not disappoint! Slicing a kilo of onions took its toll on my tear ducts but after 4 hours they melted into a delicious sauce. I made it the day before I served it and it benefited from the overnight stay in the fridge.

• Porcini and prosciutto lasagna from Macerata (Iginia's princigras)

  • emiliang on January 09, 2025

    This was a rustic and delicious recipe that was thoroughly enjoyed by everyone in the family. It does take some time to prepare (about 2-2.5 hours of hands-on time followed by one hour in the oven) but it is soooo worth it. I added a large heap of baby spinach and a clove of garlic to the mushroom mixture, with great results. I also had to add 2-3 extra handfuls of water to the dough, probably because I used a stone-ground semolina flour that absorbed more water. The dish serves about five people as a main course. Next time I think I will accompany it with a simple salad, to balance the richness of the sauce and filling with some acidity. A top 5 recipe for me in 2024. Exceptional.