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…
-
-
Truffle and sausage pizza: transform a supermarket pizza into a gourmet one
Sometimes time is short, but the desire to eat something spectacular is always there, which is why today I bring you a trick to take your Truffle and Sausage Pizza to the next level. Taking advantage of a supermarket base and with a couple of tweaks, we are going to prepare a version inspired by the legendary Norcina pizza that…
-
Ziti alla Genovese: the most authentic Neapolitan ragu pasta
Naples and its flavors. They captivate you from the very first moment without the need for artifice: time, patience, and a combination of aromas that fills the entire house. That is what ziti alla Genovese is like, one of the most iconic dishes of Neapolitan cuisine, a slow-cooked stew of onion and meat that transforms into a deep, enveloping, and…
-
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…
-
Pasta with artichokes, guanciale, and pecorino: the Roman recipe
If you are looking for a traditional Italian recipe that combines authentic flavors and a touch of freshness, I invite you to discover this exquisite pasta with artichokes, guanciale, and pecorino. Unlike bacon, here we use guanciale—from the pig’s jowl—to give it a unique nuance, and instead of just any cheese, we opt for pecorino, made with sheep’s milk and…
