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Dear forum members, As a pasta-lover, I'm looking for the origins of the strozzapreti ai funghi (porcini). I can find the dish on many online menu's of Italian restaurants/taverns. Unlike other pastasauces, of which the origins are almost certain, the strozzapreti seem to be served in many...

Hi there, I am looking for an authentic Italian recipe that makes use of the conchiglioni (big pasta shells). On the internet, they are often referred to as conchiglioni ripieni (al forno) >> stuffed conchiglioni (oven-baked). The regional dish conchiglioni alla sorrentina might be the most...