Tender Grilled Octopus with the Double-Cooking Method
Grilled octopus made with the double-cooking method: first simmered until tender, then marinated and grilled for a crisp crust. A light, summery seafood main course with real wow factor.
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Medium difficulty
Sicilian pasta con le sarde with sardines and fennel
Palermo-style pasta con le sarde: bucatini with fresh sardines, wild fennel, raisins, pine nuts and anchovies, scented with saffron and finished with toasted breadcrumbs.
Creamy Mushroom Risotto, Perfectly Mantecato
Creamy mushroom risotto with Carnaroli rice, sautéed mixed mushrooms, and a final stir of butter and parmesan: a comforting first course.
Seafood spaghetti allo scoglio with mussels and clams
Spaghetti allo scoglio with mussels, clams, prawns and squid, tossed in a light sauce of cherry tomatoes, garlic and parsley. The seafood first course of summer Sundays.
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.
Classic Lasagne Bolognese with Ragù and Béchamel
Classic lasagne bolognese with a slow-cooked meat ragù and creamy béchamel, layered and baked until golden and bubbling.
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.
Bolognese Ragù, the Classic Slow-Cooked Recipe
Classic bolognese ragù with ground meat, soffritto, and slow cooking: thick, fragrant, and perfect for tagliatelle and lasagne.
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.
Homemade Choux Pastry for Cream Puffs and Éclairs
Homemade choux pastry with water, milk, butter, flour, and eggs: light and hollow inside. The base for cream puffs, éclairs, profiteroles, and savory gougères.
Classic Italian Sponge Cake, Tall and Fluffy
Classic Italian sponge cake (pan di Spagna) with eggs, sugar, and flour, no baking powder: tall, fluffy, and perfect to fill. The base for layer cakes and trifles.