When temperatures rise or we simply want to enjoy a refreshing dish without giving up tradition, looking for original combinations is always a great idea. Today we will prepare a fantastic pasta with zucchini cream, tuna, and marinated zucchini, a recipe that stands out for playing with the textures of the same ingredient. On one hand, we will use the…
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Marinated zucchini salad with basil and mint
Making seasonal vegetables the true stars of the table is an art, and this marinated zucchini salad with basil and mint is the definitive proof of it. With the arrival of good weather, our bodies crave fresh, light, and colorful dishes, but without having to give up the creaminess or the temperament of good Italian cheeses. On this occasion, we…
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Pasta with fava beans and pecorino: traditional recipe with a grilled touch
There are combinations that define the arrival of spring in Italy, and none is as iconic and authentic as the union of tender fava beans with the bold character of pecorino cheese. This pasta with fava beans and pecorino recipe is not just a seasonal dish; it is a ritual that connects us to the land and the purest traditions…
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Supermarket serrano ham pizza, Italian-style makeover: gourmet tricks explained in 3 minutes
We have all been there: you get home with no time, no desire to cook, or, let’s be honest, just a little bit lazy. Don’t hide, I know it has happened to you! In those moments, turning to fast food is the easy way out, but today I bring you the perfect solution to level things up. We are going…
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Roman-style fried cod: traditional Christmas recipe
Roman-style fried cod is a typical recipe from Rome, especially popular on Christmas Eve. Its simplicity and flavor make it a must-have during this time of year. In this version, we give it a more modern and elegant twist, accompanying it with a delicate celeriac purée and crispy fried artichokes. Today I will show you how to prepare it step…
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Pasta with artichokes, guanciale, and mint
How good and easy this pasta (pappardelle) with artichokes, guanciale, and mint recipe always turns out. I made it again to say goodbye to artichoke season and because last week I bought some wonderful carciofi romani that looked like they came straight out of Jurassic Park. I don’t know if you know that this type of Roman artichoke is larger…
