Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Things to do in Italy

• Things to do in Italy

Recipe Penne Alla Boscaiola

400 grams of porcini mushrooms, 200 grams of smoked pancetta, 400 grams of tomato sauce, 320 grams of penne rigate, 60 grams of white onion, 30 grams of fresh liquid cream (optional), 40 grams of extra virgin olive oil , parsley, salt and pepper to taste

To prepare the boscaiola pennette we start by cleaning the mushrooms: we remove the excess soil with a slightly damp cloth. Then we cut them into layers, about half a centimeter thick and then leave them aside. In a pan heat a drizzle of oil and fry the sliced smoked pancetta in large cubes about half a centimeter over high heat for a few minutes, stirring often. At this point we remove from the fire and put it aside. In the same pan where we fried the bacon, heat a little oil, pour the chopped onion and let it dry for a few moments before adding the mushrooms. Let it brown for about 5 minutes, stirring occasionally. Add the tomato puree and cook over low heat for about 5-10 minutes. When it has shrunk, we also add the bacon kept aside and cook for another 5 minutes. Meanwhile, we begin to cook the pasta in boiling salted water and then drain it al dente. Always with the fire lit at low heat, add the cream to the dressing (optional) and mix to mix everything well. We complete the dish by draining the feathers directly in the pan; mix, season with the chopped parsley and if we think it necessary we adjust with a little pepper and salt to taste. We keep for a while and the pennants to the boscaiola are ready to be served.