Pasta

Many Italian chefs have described porcini as representing "the wild mushroom par excellence", and hailed porcini as the most rewarding of all fungi in the kitchen. This mushroom is low in fat, with digestible carbohydrate, and high in protein, vitamins and minerals. In Italy, it is used well in both pasta and risotto.

I call this filled pasta "Italian dumping", stuffed with meat or cheese spinach mixture are two common types. Agnolotti can be found in refrigerator section in supermarket.

Typical dish from Rome. Extremely simple and equally satisfying. Freshly grated Pecorino Romano and freshly ground pepper are essential for this dish.

Typically roman "Paglia e Fieno" (hay and stray) is a egg and spinach pasta in a mushroom and peas cream sauce.

Fresh sweet peas are an ideal complement for shrimp in this spring time dish.

One of the simplest and most popular dishes. Ideally suited for a simple and quick first course. High quality pasta and olive oil are absolutely essential for good results.

Lobster is one of my favorite seafood. Its delicious flavor and texture meat make my stomach a little bit bigger than usual. Only with long shape pasta always.

It is said this dish has been invented during world war II. At that time, US troops arrived in Roma, brought in lots of eggs and bacon, that perfectly combined with local Rome cooking way.