Today a striking earthquake hit the region of Modena and Bologna. We feel very sorry about this fact and we hope the best for all those people that are living terrible hours because of the earthquake.

Ashpazi Italiayi loves Emilia Romagna, and wants to show the best of this Italian region. We selected a video of Tortellini, that is a particular kind of pasta, where with a small slice of fresh pasta your wrap typically mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in soup.

Spaghetti Cacio e Pepe (Cheese and Black Pepper)

The Spaghetti “Cacio e Pepe” is a traditional dish from the city of Rome, but also well known in Sicily. They are delicious, but also very easy to prepare worldwide because there are not special ingredients required. It is just very important to have Parmigiano cheese. If you cook them correctly, this kind of spaghetti looks creamy and juicy like in the picture. Let’s learn how to cook them ! To start you need 100g of pasta and 50g of parmigiano for each person you are serving. Of course you need a box of black pepper.

Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe

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