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Amazing recipe adapted from our friend, Chef Gianpero! During our visit to the Riso Buono farm in the north of Italy, Gianpero showed us several ways of incorporating Artemide Black Rice Flour into a multitude of dishes, including pasta. It has a very nutty and toasty flavor, and a firm texture that lends itself to pasta.
Almost every summer, we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably, we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have coopted the classic tri-colore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it’s called Caprese. Lucky for them!
This pasta dish is one of the classic pastas of Rome. It’s traditionally made with guanciale, a cured pork product that’s common in Italy, but it’s a bit difficult to find here: so I opt for bacon instead. Feel free to swap out some of the Parmigiano for Pecorino, or even all of it!