Minestrone di Verdure

This vegetable soup is a light and healthy dish, suitable to purify the body and regulate the guts, prepared throughout Italy with many variations depending on the region.

The preparation of the minestrone is quite simple but rather long and laborious, because of the cleaning and cutting of the many vegetables that make it up, but it will be worth putting a bit of your time on it, if just for the satisfaction of being able to taste a dish made ​​entirely with fresh vegetables and the ingredients you like the most.

Lasagne alla Bolognese

Lasagne alla Bolognese is a typical dish of the cuisine of Emilia-Romagna and, as the name suggests, the city of Bologna.
Of course, despite the authorship of this recipe is Emiliana, lasagne are known so far that have become a symbol of Italian cuisine in the world.
From the preparation and ingredients, this recipe is the quintessence of the rich tradition of Bologna and likes children and adults.
To prepare a good lasagne Bolognese, the most important thing is the right choice of ingredients: first the meat, which must be strictly, half beef and half pork to give flavor to the recipe, then the tomato pulp which must be of good quality, and last but not least the actual lasagna, which must be among the best, even better would be if you prepare it at home.

Spaghetti alla Carbonara

The origin of spaghetti carbonara is somewhat controversial: some attribute it to the umbrian carbonari who would have taught this dish to the romans in the nineteenth century, others claim that the inventor was Ippolito Cavalcanti, a Neapolitan nobleman who published this recipe in one of his book.

It is also said that spaghetti alla carbonara were born during the Second World War when the Americans brought in large quantities bacon and powdered eggs, which were part of military rations, by the inspiration of the roman cooks this dish was born so simple and at the time same very tasty.