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Ricotta is not cheese; it is a by-product of the cheese making process and is as important to many regional Italian dishes as olive oil and tomatoes.

Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta.

Bolognese is a very versatile sauce: it can dress all shapes and sizes pasta, whether it’s over fresh tagliatelle, dried spaghetti, or baked rigatoni.

Italian dinner or you can serve it as part of an appetizer buffet.

It’s quick and easy to make and simply flavored with olive oil and fresh lemon juice.

The most traditional fillings include tomato sauce, mozzarella, and ricotta, but it can also be stuffed with meat like sausage or – as we have in this calzone recipe – prosciutto cotto.

Pasta is one of the most popular Italian foods, known and loved throughout the world.

Pasta must be cooked al dente in order to be truly Italian.

The original recipe of amatriciana, the Amatrice pasta that has become typical of Rome and all of northern Lazio, is among the most interesting and above all the most typical.