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The Neapolitan impepata di cozze in its original version: mussels opened in their own liquid with plenty of black pepper and parsley, with no oil and no garlic. A simple seafood main, with bread for mopping up.
Seared tuna in a sesame crust, marinated in soy and cooked just a few moments per side: crisp outside and pink in the centre. A quick, modern fish main course.
Salt-baked sea bass cooked in a coarse salt crust: the flesh stays moist and tasty, scented with lemon and herbs in the belly. A simple, showstopping fish main course.
Tender traditional meatballs in tomato sauce, with ground meat, milk-soaked bread, and parmesan, slowly simmered in a basil tomato sauce.
Classic vanilla panna cotta, soft and silky, with a mixed berry coulis: a no-bake spoon dessert, ready in just a few minutes.
The classic Italian crostata with crumbly shortcrust pastry and jam: the traditional breakfast bake, simple to make and always perfect.
Cheesy Italian baked pasta with basil tomato sauce, mozzarella, and parmesan: a comforting first course, perfect to make ahead.
Oven roast chicken with potatoes, lemon, and herbs: golden crispy skin, juicy meat, all cooked in a single tin.
Trofie al pesto with potatoes and green beans, the traditional Ligurian recipe: fresh pasta and vegetables boiled together and dressed with Genoese pesto. A fragrant, genuine first course.
Sicilian pasta alla Norma with fried eggplant, basil tomato sauce, and grated ricotta salata: a simple, generous first course.
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: 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.