Cooking Carbonara the right way (recipe)

  After pizza, spaghetti alla carbonara is probably Italy's most famous dish, but also its most controversial. Everybody knows that this plate of bacon-and-egg pasta is supposed to have a rich, creamy, sauce, but few know the real secret of how to achieve it. Outside—and even inside—Italy, people often cheat and add a little (or … Continue reading Cooking Carbonara the right way (recipe)

Tintoretto: a new Venetian dessert (recipe)

  This weekend I had some friends from out of town visiting and wanted to cook something typically Venetian. I planned to serve the mazzancolle in saor from the last post, a risotto al nero di seppia—more about that in a later post—but what about the dessert? Everyone loves tiramisù it's true, but I am a little … Continue reading Tintoretto: a new Venetian dessert (recipe)

Frittata di maccheroni: fried pasta cake (recipe)

  The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it's already become one of my go-to favourites. As the name suggests―maccheroni in … Continue reading Frittata di maccheroni: fried pasta cake (recipe)

Gelato malaga: recipe

    In Italy, even the flavours of gelato are custom to the whims of fashion. There are a couple of flavours, very common when I was a child in the 1980s, which you very rarely find nowadays, but which for me say still say Italian summer.       The first flavour, which might … Continue reading Gelato malaga: recipe

Nuts about pasta!: Sugo di Noci (recipe)

    Simple, tasty, vegetarian, and good for you, this recipe is a traditional one here in the Tuscan province of Arezzo. It can also be made easily in under twenty minutes. What are you waiting for?         Walnuts, which grow here in abundance, are used in all sorts of recipes from liqueurs … Continue reading Nuts about pasta!: Sugo di Noci (recipe)