36 Articles found for “Paste”

Florence’s most sought-out dishes are unfairly limited to (admittedly delicious) wild boar ragu-drenched pasta, savory charcuterie with cave aged pecorino, meaty bistecca alla Fiorentina and Old World red wines to wash it all down. However, the true stars are the seasonal foods locals eagerly await — and celebrate — with each changing month.

In a city where pasta and pizza are as ingrained as feijoada, São Paulo is home to some of Brazil’s finest Italian restaurants—places that elevate cucina with bold flavor, technique, and creativity.

From pizza and pasta to beer-only pairings, these five spots offer a twist on traditional tastings.

For many years, when the subject comes to the “restaurants in İstanbul”, the area that would come to mind was the European side. However, over the past decade, the Asian side of the city has changed this perception: On the other side of the city, now you can now find exclusive restaurants that represent a variety of culinary styles, such as Fauna, known for its artisanal pasta, and Aida, celebrated for Italian cuisine lovers. These restaurants listed in the Bib Gourmand, offer exceptional flavors for locals and visitors in İstanbul.

Price-friendly pies and pasta reign at this Beltway insider.

Croatia at its most authentic and traditional: home-made bread and pasta, carefully chosen ingredients sourced from small producers (such as delicious goat’s cheese), and warm, friendly service.

The new Flatiron District restaurant is helmed by a pasta pro.

These bouncy balls of fish paste can be used in braises, stir-fries and soups.

Chef Bee Satongun of Michelin-starred Paste Bangkok brings her heirloom Thai cuisine to Resorts World Sentosa from 2 to 8 November.

The chef of one-Michelin-starred Paste Bangkok weaves memory, tradition and inspiration into her modern Thai cuisine.

Learn how to whip up this classic Italian pasta dish from chef Marco Manocchio of Dolce Vita.

Rempah is a complex paste of spices used as the foundation of many Malay, Indonesian and Peranakan dishes.

As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.

One half of the power couple behind some of Manhattan's hit eateries talks shop

These pumpkin gnocchi taste delicious and plate beautifully

Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.

Spiaggia's Joe Flamm shares a version of the Michelin-starred restaurant's recipe suitable for home cooks.

Pass the peas, please.