Travel Food Memories: Great Italian Recipes  By

Travel Food Memories: Great Italian Recipes

Many fond memories are made over food. And regional foods we try when we travel often enhance our memories of place. Add some flavor to your day, and enjoy these Italian recipe specialties.

He says…

Walking through the door of my childhood home and smelling something so delicious couldn’t have been a better memory – Italian Sausage Soup. It immediately put a smile on my face after the first bite. And what’s so exciting is that this dish allows for much creativity. A must try! Don’t forget the parmesan!

Italian Sausage Soup


  • 1 pound of Italian sausage
  • 1 clove of minced garlic
  • 14 ounces of beef broth
  • 12.5 ounces of Italian-style stewed tomatoes
  • 1 cup of sliced carrots
  • 14.5 ounces of Northern beans, undrained
  • 2 small cubed zucchinis
  • 2 cups of fresh spinach
  • 1/4 Tbsp. ground black pepper
  • 1/4 Tbsp. salt


In a stockpot, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover and simmer for roughly 15 minutes.

Stir beans with liquid and zucchini. Cover and simmer until zucchini is tender. Afterwards, remove from heat and add spinach. Stir to combine all ingredients.

Take the soup off heat and allow to sit for 5 minutes. After the soup has rested, serve it topped with fresh parmesan and warm bread.

She says…

A memorable food moment for me was trying “Cacio e Pepe” for the first time in Rome, Italy. This simple dish is a wonderful comfort food staple to have in your recipe book. Pair it with your favorite wine or a simple sparkling water with lemon.

Cacio e Pepe


  • Kosher salt
  • 6 oz.pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • 3/4cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino


Bring 3 quarts water seasoned with salt to a boil in a 5 quart pot. Add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.


He says/She says is a collaborative series written by two team members. We chat about these things over coffee and thought we’d write about them too! All of our choices reflect our personal preferences and no compensation has been made for any places mentioned. We’d love to hear what you think too! Connect with us on Facebook, Twitter, or Google +.

1 Comment

  1. Spaghetti with Pecorino Romano and Black Pepper | The trick to this recipe is high quitlay ingredients so I, of course, making a very traditional Italian meal, decided to go to my local Italian market instead of the giant supermarket. I’m sure you have one near you as well A few final notes: do not eat the cheese off the plate as you’re grating it because you will discover that this is one of the best cheese you have ever eaten (and I don’t even like hard cheeses like this!) and you will eat the whole

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