Baked Eggplant Parmigiana, Cheesy and Full of Flavor
Classic eggplant parmigiana with fried eggplant, basil tomato sauce, mozzarella, and parmesan, baked until golden and bubbling.
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Budget-friendly
Roman baked rice-stuffed tomatoes
Roman rice-stuffed tomatoes: the raw rice cooks in the oven inside the tomatoes, soaking up their juice, with potatoes all around. A summer dish, even better cold.
Neapolitan eggplant a funghetto
Neapolitan eggplant a funghetto: diced eggplant fried and then tossed in the pan with cherry tomatoes, garlic and basil. A tasty summer side, good warm or at room temperature.
Zucchini alla scapece, fried and marinated with mint
Neapolitan zucchini alla scapece: zucchini slices fried and marinated in oil, vinegar, garlic and fresh mint. A summer sweet and sour side, even better after a few hours.
Classic Roman Cacio e Pepe: the authentic recipe with perfect pecorino cream
Authentic cacio e pepe with DOP pecorino romano, toasted black pepper, and the right technique for a smooth, lump-free cream sauce.
Classic Shortcrust Pastry, Crumbly and Easy to Roll
Classic Italian shortcrust pastry (pasta frolla) with flour, butter, sugar, and eggs: crumbly, fragrant, and easy to roll. The base for tarts, cookies, and tartlets.
Homemade Vegetable Stock, Light and Flavorful
Homemade vegetable stock with carrots, celery, onion, and leek: light, fragrant, and natural. The base for risottos, soups, and broths.
Homemade Béchamel Sauce, Creamy and Lump-Free
Homemade béchamel sauce with milk, butter, and flour: creamy, smooth, and lump-free in minutes. The base for lasagne, baked pasta, and gratins.
Homemade Tomato Sauce, Simple and Quick
Homemade tomato sauce with passata, garlic, and basil: a simple, quick base for pasta, pizza, and countless Italian recipes.
Homemade Mayonnaise, Creamy and Quick
Homemade mayonnaise with egg, seed oil, and lemon: creamy, thick, and ready in two minutes with an immersion blender. The base for sauces and salads.
Homemade Pizza Dough, Light and Easy to Digest
Homemade pizza dough with flour, water, and yeast and a long rise: light, easy to digest, and simple to stretch. The base for pan and round pizza.
Homemade Fresh Egg Pasta, Smooth and Elastic
Homemade fresh egg pasta with flour and eggs: smooth, elastic, and easy to roll. The base for tagliatelle, lasagne, and ravioli.