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  • Suppli al Telefono
    Dining in & out: From Eataly Magazine

    Pasta alla Carbonara - Pasta with Egg, Guanciale, and Cheese

    EATALY MAGAZINE(May 19, 2017)
    Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: egg, guanciale, and cheese.
  • Art & Culture

    The Green Region Has It All

    Goffredo Palmerini(May 26, 2016)
    Beautiful seaside, golden beaches, and marvelous mountains: Abruzzo has it all—and more. Ranked as one of the best places in te world where to live, this is a truly intriguing land, extraordinarily rich in natural beauty, great art, splendid urban architecture, secular traditions, and a culture enriched by hospitable people. Here, people pull their chairs out into the street, kids play outside, and people do their shopping at street markets. And the cooking revisits ancient recipes for preparing fish, lamb, goat, and wild boar.