Ligurian trofie al pesto with potatoes and green beans
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.
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Homemade
Sicilian Pasta alla Norma with Fried Eggplant and Ricotta Salata
Sicilian pasta alla Norma with fried eggplant, basil tomato sauce, and grated ricotta salata: a simple, generous first course.
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.
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.
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.
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.
Classic Creamy Tiramisu with Mascarpone and Ladyfingers
Classic tiramisu with mascarpone cream, eggs, and ladyfingers soaked in coffee: no baking, deeply creamy, and perfect to make ahead.
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 Genovese Pesto with Basil and Pine Nuts
Homemade Genovese pesto with basil, pine nuts, parmesan, and pecorino: creamy, fragrant, and ready in minutes, no cooking required.