If you have ever shared a sunset on a terrace in Rome, you will know that there is something that defines that moment: the crunch of the first bite of an appetizer. Puff pastry pizzette are the undisputed queens of those trays that fly away as soon as they reach the table. They are small, round, simple, and so addictive…
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Piadina romagnola with ham, arugula and soft cheese
In less than ten minutes, you can have a classic from Northern Italy with a street food soul on your table: the piadina romagnola. This flatbread typical of Emilia-Romagna is heated on a griddle and filled, in this first variation (there will be more!), with cured ham, arugula, and a soft cheese that we use here as a substitute for…
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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…
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Italian-style green beans with tomato and basil (fagiolini in umido)
There are dishes that conquer you from the very first spoonful: these Italian-style green beans with tomato and basil (fagiolini in umido) are a great example. Al dente green beans in a light and aromatic Italian-style tomato sauce, made with three steps that make all the difference: cooking uncovered to keep them bright green, binding the sauce with a little…
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Apulian frise (friselle): traditional Salento recipe with tomato, arugula, and eggplant
In the heart of the Salento, among centuries-old olive groves and the intense perfume of wild arugula, one of the most authentic jewels of Apulian gastronomy is kept: the Apulian frise (friselle). With origins so ancient that some historians link them to the diets of medieval travelers, this twice-baked bread transformed into a humble and resilient food, ideal for difficult…
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Zucchini and shrimp pasta with saffron
The zucchini and shrimp pasta with saffron enhances every ingredient: the zucchini provides its sweetness and juicy texture, the shrimp offer a concentrated marine base by infusing their heads and shells into a light bisque, the saffron dyes the dish an intense gold and perfumes it with its characteristic aroma, and the fresh marjoram adds an herbal touch that balances…
