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During the Renaissance artichokes became very expensive because they were believed to have therapeutic powers, making them accessible only to the wealthy who could afford them.
The bucatini all'Amatriciana is one of Italy's most popular pasta recipe.
This recipe has popular origins, dating back to 1600 when, during the grape harvest, common people used to honour the nobles' tables with genuine agricultural produce.
Ingredients for 4 persons: 600 gr egg fettuccine; 50 gr butter; onion; 200 gr tender peas; 100 gr sliced prosciutto crudo; 2 eggs; 4 spoonfuls of grated Parmesan cheese; salt; pepper.
Pasta e Fagioli A hearty dish that Italian emigrants took overseas with them, this vegetable stew often became known as pasta fazool in the adopted lands.
Meatballs are a down-home food that rarely appears on menus but frequently shows up on kitchen tables in homes across the country.
You've probably seen them in markets around Rome, crispy curly veggies, and wondered what are those things?
This Roman recipe is the Eternal City's equivalent of chicken noodle soup.
Saltimbocca alla Romana is a mainstay dish in and around Rome which, along with other typical plates like Spaghetti alla Carbonara, typify Roman cuisine.
While Romans claim it as their own -it's ubiquitous on menus in the Eternal City- this dish actually originates from the mountains of Abruzzo along the Lazio border.
Veal Marsala (Scaloppine al Marsala) The origins of the dish are unclear, but the use of Marsala, a Sicilian fortified white wine, points to the island.
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