During my last trip to the fascinating city of Turin, I discovered that even the humblest vegetable can be transformed into an unforgettable experience. At the charming Caffè dell’Orologio, located in the heart of the San Salvario neighborhood, I tried some confit leeks with savory sabayon and toasted hazelnuts that left me speechless with their elegance and simplicity. This recipe,…
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Traditional Italian Zabaione, the classic that transforms Christmas panettone
At Christmas, panettone takes center stage on the table, but a well-executed gesture is enough to take it to another level. The traditional Italian zabaione is one of those gestures: a warm, light, and frothy cream that, when served immediately, enhances the flavor of the panettone. In this recipe, I will show you how to prepare the classic zabaione, respecting…
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Vegetarian carbonara pasta with zucchini
The classic version with guanciale has character and power, I know it well (take a look at my original recipe). But this vegetarian carbonara pasta with zucchini surprises with its balance: lighter and fresher, with zucchini sautéed in extra virgin olive oil and the scent of basil, and all the creamy texture provided by egg yolks, pecorino, and parmesan cheese…
