Pansoti con Salsa di Noci (Italian Ligurian Herb Ravioli with Walnut Sauce) Pansoti are the filled pasta of the Ligurian hinterland, and almost everything about them runs against the habits of filled pasta elsewhere. The dough carries no egg, only flour, water, white wine and salt. The filling carries no meat, only wild greens, fresh curd and a great deal of marjoram. The sauce is never cooked: walnuts, bread, garlic and milk pounded cold and spooned over the pasta at the las

A serious guide to twenty essential Sicilian dishes, from Pasta alla Norma and Pasta con le Sarde to caponata, arancine, sfincione, cannoli and cassata, with verified internal links to every complete recipe.

Explore Sardinia’s traditional cuisine through its breads, pastas, seafood, pastoral dishes, cheeses, and sweets, with direct links to authentic recipes from the island.