Pizzoccheri: Italy's debated buckwheat pasta recipe

Pecorino simply means sheep’s milk cheese and there are hundreds of varieties from all over Italy, the ancestors of which are some of the most ancient cheeses. In this book, however, I mostly refer to pecorino romano, sharp, salty, undeniably sheepish, also persistent, ringing in your mouth and stinging the tiny cut on your tongue long after the cr

the Italian pasta lexicon includes shapes made from chestnut flour, acorn flour, rice flour, corn flour, broad bean flour and buckwheat. The hard king and tender queen, though, are hard or durum wheat semolina flour and soft wheat 00 flour