Culture, Pasta school
While many people around the world enjoy pasta, few are aware of its millennia-long history. Read our brief summary of the history of p...
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Recipes
This chilli and garlic prawn linguine recipe takes inspiration from Italy’s south, particularly the region of Campania. Juicy prawns ar...
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Recipes
Hailing from the northern Italian region of Piedmont, bàgna cauda is a seriously savoury dip made from anchovies, garlic and olive oil,...
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Recipes
We’ve looked to the northern Italian region of Piedmont for inspiration when concocting this vegan take on the Italo-American classic: ...
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Recipes
Check out our favourite pre- and post-workout recipes, including (of course) plenty of pasta
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Recipes
Known today for being one of the most iconic ingredients in the classic lasagne, béchamel sauce has a slightly murky history. Follow ou...
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Recipes
Despite its dubious origins, spaghetti alla puttanesca has become a staple in Italian cuisine and we love how easy it is to throw toget...
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Pasta school
Sumptuous ragùs are a regular fixture on our changing weekly here at Pasta Evangelists. From the history of ragù, to definitions and re...
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Culture, Recipes
Recognisable by its pale yellow texture and charming knob-like bobble on top, scamorza is a semi-soft cheese made from cow's milk. Disc...
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Pasta school
Al dente is a term that is used all the time when we’re talking about pasta and it describes the ideal consistency of pasta when it’s b...
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Recipes
Other than as part of an antipasti spread, by far the most popular way to eat smoked salmon in Italy is with pasta. As smoked salmon pa...
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Culture, News
There's no denying the fact that Christmas lunch is the highlight of the day, and […]
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