More than 1,700 miles separate one of the best areas in Spain manufacturing salted, the province of Murcia, with the Italian region of Emilia, which originate the tagliatelle. This paste family of pasta ...

I have several years traveling to Milan from time to time for work and as usual the sessions are for little more than dinners or lunches and hurried trips that seem stolen from time. This past ...

This week I have been a pleasant surprise in a Barcelona restaurant where I dined casually. The place in question is called Tramonti 1980 and apparently was founded by brothers Lombardo, Giuliano Franco, ...

Many years ago I gave you is probably the best machine for making fresh pasta. I mean a small manual machine Imperia Italian brand. I think doing these little machines are now much more sophisticated, for ...

A few days ago we told you about the pastry, its possibilities and its ease of handling and committed ourselves to publish a recipe to remove game, well here we are fulfilling the promise. The Briouat is a ...

I'm sure most of you have tried the pasta in a restaurant, though few perhaps you have used in your own development. The Filo dough is a soft paste, fine, very fine, almost transparent, which is widely used in both ...

[Img: 2720210657, small] I met this Italian restaurant several years ago shortly after it opened and the truth is that since my first visit I have returned many times, not surprisingly, is one of my reference sites in Madrid. ...