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

Mussels with Caramelized Tropea Onion, Saffron, Orange Zest & Cointreau CreamSignature Dish of Chef Gianluca Deiana Story of the Dish Mussels with Caramelized Tropea Onion, Saffron, Orange Zest & Cointreau CreamSignature Dish of Chef Gianluca Deiana This signature recipe elevates fresh Mediterranean mussels into a refined fine-dining experience. Sweet Tropea red onions are slowly caramelized until silky, then combined with fragrant Cointreau, fresh orange zest, and a delicate

Tiella di Polpo di Gaeta (Gaeta Octopus Pie) Story of the Dish Region: Lazio (Gaeta) Servings: 6 Prep Time: 45 minutes Cook Time: 1 hour 20 minutes Bake Time: 40 minutes The Tiella di Gaeta is one of the oldest and most celebrated specialties of the Lazio coast. Originating in the seaside town of Gaeta, this rustic pie dates back centuries, when fishermen and sailors needed a hearty meal that could be prepared in advance and enjoyed throughout the day. The word tiella refers