Based heavily on the official Ragù alla Bolognese recipe listed by Accademia Italiana della Cucina, this bolognese sauce uses very little tomato, but has a rich, umami-filled, and a sweetness brought forth by milk. Definitely different from your typical bolognese sauce, but still delicious!

Based on a recipe from Northern Italy, this pasta uses both heated and cooled olive oil to bring out different levels of that floral taste. The mixture of herbs in the dish also brings out a delicious, creamy, yet refreshingly light flavor.

The sauce tomat adds a delicious umami flavor to this pasta dish. Add in some mozzarella balls, melt them in the oven with a blast of high heat, and you’ve got yourself a simple, easy, delicious dinner.

10 minutes, 1 pan, 1 glass of beer. The stuff of legends! Let’s make a Macaroni & Beer Cheese that'll blow your mind with how simple, quick, and delicious it is.

What would happen if you put a shepherd from Italy into the Chinese province of Szechuan? Here’s a recipe for Cacio e Szechuan, where we use Szechuan peppercorns and pork belly to create a fusion Pasta alla Gricia.