total posts: 108
Spaghetti with fresh anchovies and bottarga, a traditional dish in Sardinia and Sicily.
Swedish meatballs made with moose meat, then served with a cream sauce spiked with wild highbush cranberries.
Strettine, a sort of linguine made with stinging nettles, that comes from Emilia Romagna. This is served with a venison sugo.
A rich, red wine and wild mushroom ragu served over handmade cavatelli made with acorn flour.
Acorn flour cavatelli, a classic pasta from Puglia made during hard times... like now.
Celebrating the darkest days of winter with squid ink pasta with black trumpet mushrooms and a black fermented garlic sauce.