In the course of time we have studied and cooked so many delicious recipes. Here we will mention just a few: 


·         Tagliatelle al Nero di Seppia (totally black pasta made by adding squid ink to the flour; take a look at the amusing photos in our Album)

·         Pappardelle with Chickpea flour (a delicious and healthy alternative to pasta made with durum wheat flour)

·         Calzone Napoletano (traditional folded pizza filled with typically Neapolitan ingredients)

·         Gnocchi di Zucca (pumpkin gnocchi, made with Amaretto biscuits!)

·         Gnocchetti di Ricotta e Spinaci (the classic combination of ricotta and spinach)

·         Antica Zuppa di Castagne (using an ancient recipe for chestnut soup, created by Franciscan Monks)

·         Carabaccia (Florentine onion soup)

·         Testaroli (a truly ancient Etruscan recipe, like a pancake pasta)

·         Ravioli Ripieni (we have tried a few fillings – the top favourite is Mostarda Vicentina)

·         Pici di Siena all'Aglione (a classic rustic pasta dish, with garlic)          

·         Spaghettoni alla Puttanesca (why not?! always super tasty, especially with home made pasta)

·         Strozzapreti with a gorgonzola and walnut sauce (come to class and you will find out why this pasta shape is called "priest-stranglers”!)




Contact KITCHEN LINGO on (44) 01342 850070

or 07917772226

or email anna@kitchen-lingo.com