Spaghetti ABC

Casa
Italia
Polignano a Mare
Spaghetti ABC

Spaghetti ABC, by Flavia Giordano Spaghetti ABC is the Italian cooking school run by Flavia Giordano, Italian food writer and cookbook author.

During her cooking events you can learn the techniques that make Italian cuisine so unique: kneading fresh pasta by hand, simmering mouthwatering sauces with seasonal ingredients, preparing an original aperitivo with Italian delicacies. Flavia will guide you in the exploration of Italian gastronomy, its products and territories. For private groups, companies and all the Italian food lovers.

23/02/2026

Ciao and thanks for reaching out.
I am mostly active on Instagram as or on my personal account Flavia Giordano.
See you there!

Flavia

22/07/2024

Apulian cuisine: ingredients and local dishes in my interview for the last episode of Untold Italy podcast for Untold Italy Travel
Enjoy!

19/06/2024

Catamaran cooking class 🌊🍝
Almarano
Polignano a Mare - Puglia

19/05/2024

Cialledda, the bread salad from Puglia.
Mussels and green peppers? They make so much sense!
And foraging in Alta Murgia Natural Park with Cucina Villana.
My next newsletter will be released on May 21. You can read it on or subscribing here: https://spaghettiabc.substack.com/subscribe

27/04/2024

The majority of my contents are on Instagram.
You can find me as
https://www.instagram.com/spaghettiabc

10/12/2023

The month's newsletter is in the oven and ready to be served!
Explore the Christmas menu that my family in Bari cherishes on the 24th and 25th of December. From panzerotti to baccalà, burrata, and a sprinkle of bitter herbs to aid digestion through the hearty feasts.

Let inspire yourself by three recipes, including the golden and crispy Roman-style gnocchi.

Set your alarms for Tuesday morning at 6:30 AM, as the newsletter will reach your inbox just in time for your first sip of morning coffee.
If you haven't subscribed yet, you can do so through this link: http://eepurl.com/h9PcTf

14/11/2023

PIADINA
The famous flatbread from Emilia Romagna, to stuff with your favorite ingredients, savoury or sweet.

Ingredients for 2
125 g 0 of all-purpose flour
55 g lukewarm water
20 g extra virgin olive oil
3 g salt

Mix the ingredients in a bowl, knead until smooth and soft. Let rest tightly covered with a plate for 30 minutes.

Divide the dough into two parts and roll them out separately with a rolling pin, giving them a circular shape, about 20-22 cm in diameter.

Cook them over a nonstick or cast-iron, lightly oiled pan for about 2 minutes per side. If bubbles form during cooking, pop them with a fork. The piadina will be ready when it has reached a nice golden color.
Stuff it with your favorite ingredients and serve immediately.

In this version I've used roasted squash, baby spinach leaves, provolone cheese and balsamico PGI cream.

Recipe created for for the Week of Italian Cuisine in the World 2023, at 15-16 November, Malmö. In partnership with .

12/11/2023

SQUASH RISOTTO WITH MUSHROOMS AND OLIVES
Creamy and velvety, this risotto is quintessentially autumn.

Ingredients for 2
For the rice
180 grams of Carnaroli rice
1 small squash (200 g)
2 cloves garlic
Rosemary
150 g mushrooms
2 spoons of black olives
30 g butter
2 spoons of grated Parmigiano Reggiano
salt
pepper
EVO oil

For the stock
1 onion
2 carrots
1 celery

Preparation of the squash
Cut the squash in half and remove its seeds.
Put inside of it the garlic cloves and rosemary to taste.
Move it in a baking tray (the peel facing outside), brush it with EVO oil and bake in a ventilated oven, 190° until soft (40 minutes).
When ready, hollow out the skin from the cooked pulp and blend it with a little EVO oil, making a cream.

Preparation of the broth
Prepare the broth, adding the onion, carrots and celery in a pot, covering them with cold water. Cook them over medium heat.

For the risotto
Slice the mushrooms and sauté them in a pan with a little of EVO oil, util crispy. Add salt and set them aside.
Remove the pit of the olives and cut them in small pieces. Set them aside.

In a large frying pan, dry toast the rice. Add a ladleful of hot vegetable stock and cook for about 6-7 minutes, adding more stock only when the previous one is absorbed. When the rice is almost fully cooked, add the cream of squash, stir and cook for a couple of minutes.
Add the Parmigiano and the butter, stirring gently. Serve, decorating with mushrooms, olives and fresh thyme.

Recipe created for for the Week of Italian Cuisine in the World 2023, at 15-16 November, Malmö. In partnership with .

10/11/2023

AUTUMN MINESTRONE
Cozy and comforting, the most known Italian vegetable soup.

Ingredients for 3
1 small onion
1 spoon of tomato paste
2 medium carrots
1 celery stalk
150 g of squash
120 g of floury potatoes
100 g of baby spinach leaves
75 g of cooked white beans
50 g of millet
EVO oil
salt
rosemary
black pepper
Parmigiano Reggiano (optional).

Cut the squash, the potatoes, the celery and the carrots in small cubes of the same size. Slice the onion. Wash the spinach.

Cut the onion and sauté in a large pot with a small spoon of olive oil and the tomato paste for 4 minutes.
Add the celery, the carrots, the potatoes and the squash and cook for 2 minutes.
Add half litre of boiling water, the rosemary and cook until the vegetables are al dente.

After 10 minutes add the millet and the beans.
As last thing, add the leaves of spinach and cook for 5 more minutes.

The minestrone is ready! Serve it with raw olive oil, black pepper and, if you want, grated Parmigiano Reggiano.

Recipe created for for the Week of Italian Cuisine in the World 2023, at 15-16 November, Malmö. In partnership with

06/11/2023

🇮🇹 Exciting news! I'm thrilled to announce a collaboration with the Italian Trade Agency by the Italian Ministry of Foreign Affairs and International Cooperation to celebrate the Week of Italian Cuisine in the World 2023! 🍷🍝 Join me on November 15th and 16th as part of the Nordic Organic Food Fair in Malmö!

I'll be hosting three cooking demos where I'll reveal the secrets behind preparing three iconic dishes from Italian cuisine: minestrone, risotto, and piadina, all while promoting the values of the Mediterranean diet. Let's cook and savor these dishes together!

🍳 I'll be joined by our special partner, Smeg Nordic, adding an Italian touch to our kitchen with their distinctive appliances and cookware, making our cooking experience even more delightful.

🌿 Additionally, I'll be showcasing products from 10 organic companies at our booth, offering inspiration and ideas for simple and healthy Italian cooking.

Don't miss out on this delicious celebration!

Indirizzo

Via Comite Fanelli 7
Polignano A Mare
70044

Sito Web

http://www.spaghettiabc.com/

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