Italian Sardinian Pane Frattau Story of the Dish Traditional Sardinian Pane Carasau with Tomato, Pecorino Sardo and Poached Egg Pane Frattau is one of the most recognizable dishes of Sardinian pastoral cooking. It is a remarkable example of how a few simple ingredients can become a complete dish when technique, timing and ingredient quality are respected. At its heart are sheets of pane carasau, briefly softened, layered with tomato sauce and grated Pecorino Sardo, then tradi

Traditional Abruzzese lamb braised gently and finished with a silky Pecorino and egg sauce, one of the region’s most distinctive holiday preparations.

Traditional Italian Romagna Stuffed Pasta Story of the Dish Cappelletti are one of Romagna’s great filled pastas and a central part of the Christmas table. Their name comes from cappello, or hat, because the folded pasta resembles a small cap. Traditional Romagnolo versions often use cheese-based fillings built from ricotta, Parmigiano Reggiano and fresh cheese such as raviggiolo. The recipes vary from town to town and family to family, but the ritual is constant: thin egg sf