Pasta with sardines is a very tasty and healthy dish. Sardines are rich in unsaturated fats which are good for controlling your cholesterol. Paolo Bertazzoni’s choice is to use egg tagliolini since the round taste of this type of pasta enhances the delicate flavor of fish ragouts but we find that a high quality bronze drawn pasta works wonderfully.
2 garlic cloves 2 or more chili peppers (to taste)
5 tbsp of olive oil
pine nuts or white almonds
2 tbsp of lemon juice
half tbsp of lemon rind
In Guastalla, close to Parma, one family company is symbolic of the two great traditions of Emilia Romagna – culinary craft and engineering skill. Bertazzoni embraces the fine engineering heritage of the region – the world famous sports cars and motorbikes, the machine tools, electrical gear and agricultural equipment. Located in the “bread basket of Italy” they also embrace the superb food heritage of the region – the delectable specialties such as prosciutto di Parma, salami and mortadella, varied and delicious pastas, P...
Fattoria I Veroni winery and agriturism are located in Pontassieve, in the Chianti Rufina territory of the province of Florence. Just nine miles from the city, the breathtaking landscape is dominated by vineyards, century-old olive trees, cypress hills, holms and oak trees.
Guided tours of the vineyards and olive groves are relaxed and educational.
Guests are welcome to tour the winery and enjoy tastings of I Veroni wines and extra virgin olive oil.
But, I Veroni’s award winning estate wines and extra vi...
Traditional “Pizzoccheri” are from the Valtellina; the northernmost region of Lombardy, at the foothills of the Alps, where skiers know a thing or two about staying warm with comfort foods (and wonderful wines) during the winter months!
Enjoy this authentic recipe!