Magnifico Curiosity
During the past 14+ days of isolation, we have felt the need to stock our pantries with non-perishable foods like pasta, rice, dry biscotti, sauces, canned vegetables, coffee. We are more than happy to supply your pantries with organic, controlled and above all genuine products.
We divide pasta into two categories: long and short, spaghetti or penne. But this distinction is only the beginning! If you tried out all possible shape and sauce combinations, you would be able to eat a different pasta dish every day for a year! Of course, not all types of pasta are equally popular, and some shapes are more common than others.
Do you like long or short pasta better? It’s an age old question, and everyone has a preference. However, even if you love both, you have to calibrate your choice to the recipe you plan on preparing.
This fava bean and chicory soup is very similar to macco Siciliano, a soup of mashed fava beans. In fact, Zuppa Fave e Cicoria is part of a vast southern Italian tradition of bean and vegetable soups. Invented in the Puglia region, this dish combines the sweetness of creamy fava beans with bitter chicory.
Paccheri hail from beautiful Campania, the southern region nicknamed “Felix”- happy - by the ancient Romans. This pasta - made with durum wheat semolina - is a cornerstone of Neapolitan cuisine. The shape is large and cylindrical, cut in short pieces. Let’s be honest: paccheri are just oversized maccheroni ditalini!
Italian actress and beauty icon Sophia Loren said that spaghetti and extra virgin olive oil were her secrets to looking so radiant and young. She was not alone. Women as early as Cleopatra, perhaps the first ever beauty icon, used extra virgin olive oil to perfect their beauty routine.