On 27th October 1954, UFOs were sighted over Florence. They were seen in a number of places including from the city’s Stadio Artemi Franchi football stadium. The local Fiorentina club was playing against rivals Pistoiese. Just after half-time, the spectators started pointing at the sky instead of watching the match. Play stopped as people watched what appeared to be globes or flying saucers pass over the stadium! You can read more about this incident in this article in the BBC online News Magazine from 2014.

If you’re short on time, you can easily make this spinach artichoke pasta bake in advance. It freezes well and can even be cooked from frozen. Add the drained pasta to the pan with about 90ml of its cooking water. Bubble together until the pasta is nicely coated, then stir in the fontina and take the pan off the heat. Cold and rainy days are made just a little bit better with a big bowl of this savory dream. It’s deeply rich and super satisfying.

Mushroom lovers will absolutely adore this one-pot creamy mushroom pasta. It’s loaded with button mushrooms and oyster mushrooms.

Pesto is easily one of the simplest and fastest pasta sauces to make. It can be whipped up in just 5 minutes. This pesto uses roasted red pepper for a lighter sauce. Perfect for the hot summer months, this easy pasta dish is light and so easy to prepare. It only takes 35 minutes to whip up.On the hunt for a pasta dish that satisfies the soul? Look no further than this creamy, garlic fusilli pasta. Fusilli is the perfect pasta shape for this recipe. Its unique, corkscrew shape allows the sauce to cling nicely to every bite. Cucumbers, cherry tomatoes, red onion, kalamata olives, fusilli pasta, and feta are all tossed in a creamy Greek dressing.

Try these fusilli pasta recipes for fun and filling dinners! From pesto to Alfredo to tomato cream, these fusilli dishes are for the win! It really is so simple. This recipe uses jarred sauce for an extra shortcut. Just season with a splash of red wine, some onion, and spices and it’ll taste entirely homemade. The velvety, creamy, mouthwatering butter garlic sauce is to die for. This is the nourishing comfort you’re craving. Trust me; I can’t get enough!For this recipe to be a success, it’s essential to pasteurize the egg yolks and use very yellow ones. Start by browning the guanciale until it’s crispy, then take it out of the frying pan and dry it on a sheet of paper towel. Pasteurize the egg yolks in a bain-marie, bringing them to 138°F and mixing them with a whisk. When they reach that temperature, immerse the container in iced water, so it does not exceed 141°F. Struggling with what to bring to your next summertime barbeque? Try out this meat lover’s pasta salad. Combine the freshly grated cheese with the eggs, mix with the whisk, and add half a glass of sparkling water or wine. The bubbles help both capture the cheese and beat the eggs, preventing the “frittata” effect. In the meantime, cook the pasta in unsalted boiling water. Halfway through the suggested cooking time, drain it and cook it in the frying pan with the leftover guanciale fat, adding ladles of hot pasta water until cooked.