Cross Regional Pasta Fundamentals

Pasta di Semola

Pasta di semola (semolina-and-water pasta) is the foundation of southern Italian pasta-making—a firm…

Pasta Fresca all'Uovo

Pasta fresca all'uovo (fresh egg pasta) is the foundational dough of northern and central Italian co…

Pasta Secca Industriale

Pasta secca (dried pasta) is Italy's most consumed and globally influential food product—factory-pro…

Polenta — The Correct Technique and Regional Variations

Polenta is the principal cooked grain preparation of northern Italy — from the Veneto through Lombar…