Friday, September 28, 2012

Fettuccine alla Papalina

fettuccine alla papalina

As a third recipe from the Roman traditional cuisine, a historical variant of carbonara.

The story goes that this recipe was born at the restaurant La Cisterna in Rome where Cardinal Pacelli, the future Pius XII, usually had dinner and he asked then a pasta recipe similar to carbonara but lighter and more refined.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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