Italian Chestnut Vellutata with Rosemary and Crispy Pancetta Story of the Dish For centuries, chestnuts were a fundamental food in Italian mountain communities. Before modern transport made wheat and corn more widely available, chestnuts were dried, milled into flour, boiled, roasted, and used in soups and breads. Their high starch content makes them naturally suited to vellutata. Rosemary and pancetta provide the savory counterweight needed to control the chestnut’s sweetnes

Minestra di Farro della Garfagnana con Verdure e Pancetta Affumicata (Italian Garfagnana Farro Soup with Vegetables and Smoked Pancetta) Minestra di Farro della Garfagnana con Verdure e Pancetta Affumicata Story of the Dish Farro is deeply associated with Garfagnana in northern Tuscany, where the grain is prized for its nutty flavor and firm texture. This soup pairs farro with a classic vegetable base and a modest amount of smoked pancetta. The grain should remain pleasantly

Italian Pasta Frittata Prep. time: 5 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: Left-over pasta Cheese of choice (including parmesan or mozzarella) 1 clove garlic, peeled and minced 150 grams diced pancetta 4 eggs, beaten Salt and pepper qb Extra virgin olive oil Preparation: In a large skillet, add olive oil and saute the garlic until golden color. Add the cooked pasta and saute it, stirring until it is warmed through. Add cheese, pancetta a