Culinary tips and recipes for traditional Italian pasta and polenta

Various culinary guides offer techniques for preparing traditional Italian dishes. For polenta, lumps can be avoided by distributing cornmeal evenly and avoiding rapid pouring. If lumps form, it is recommended to lower the heat, use a sturdy whisk, and press larger pieces against the side of the pot, adding small amounts of hot water as needed.

Chef Marco Meschini presents a reinterpretation of spaghetti aglio, olio e peperoncino in his book ‘Pasta per tutti i gusti’. His version adds mentuccia and pecorino romano to create a creamy texture, departing from the traditional simplicity. The book, published by Mondadori Electa, features 80 recipes rooted in Roman tradition, including variations on classics like carbonara, amatriciana, and cacio e pepe.