Candele alla Genovese

Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised sauce usually prepared “in bianco” (without tomato), where the copious amount of onions – one of the main ingredients in this recipe – gives the moisture necessary for a long, …

Fagioli all’Uccelletto

Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi wrote in his La scienza in cucina e l’arte di mangiar bene in 1891 how easy it was to come across this meal around kitchens and restaurants in Firenze. Explaining…

The Best Pesto Genovese

This is the official recipe for the one and only Pesto Genovese. We learned this recipe from The Pesto King himself, Roberto Panizza, who created the World Pesto Championship. He’s the guy who makes our unparalleled fresh Pesto Genovese, the ready-to-eat version. Roberto believes that Pesto Genovese is not an exact science, you can adjust…

Hummus Bottarga

This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it.  We first learned this recipe from the wonderful Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination: this recipe is facilissima e buonissima, so simple…

Bean Stew

“Healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a creamy and tasty soup that can be declined year-round using seasonal vegetables, and it’s a great way to empty your crisper drawer when your veggies are about to wilt. So how does an uninspiring…

Caffè Leccese: iced coffee with almond milk

This one is a real treat. A summer coffee preparation traditional to Puglia, that became popular in every Italian coffee shop. It’s a mix between iced coffee and affogato, featuring the luscious addition of homemade almond milk. A sweet, satisfying, perfect break for a hot afternoon!

Shakerato Giamaica Coffee

Shakerato is the Italian alternative to your afternoon iced coffee. It is round, low in acidity, and so refreshing. Simone Frasi, the master roaster of Giamaica caffè, takes his shakerato rigorously without sugar and loves to serve it in a martini cocktail glass. Don’t be fooled. You don’t need a fancy shaker to make this…

Pork Tenderloin with Hazelnuts

Luscious and decadent, Elizabeth Minchilli’s recipe takes two iconic Italian dishes (Maiale al Latte + Filetto in Crosta di Nocciole) and combines them brilliantly. The sweet and mineral Alta Langa hazelnuts shine in combination with the round creaminess of the sauce and the savoriness of the seared pork tenderloin. Ideal during the holidays, this rich…

Pollo alla Saba (Chicken Vittorio Style)

This is a glorious version of your everyday recipe for chicken thighs. We tasted this recipe for the first time at Mariangela’s table, in Vignola. This recipe was invented and perfected by Vittorio, her father. Thanks to the combination of Balsamic Saba 3 and the sweet Saba, this pollo is an explosion of flavors: slightly…

Pesto alla Trapanese with Busiate Pasta

Busiate and Pesto alla Trapanese are a match made in heaven. Pesto Trapanese is the Sicilian answer to the Genovese version, a recipe originally brought to Trapani’s port by Ligurian sailors on their way to the East and adapted to use ingredients easier to source on the island: almonds and tomatoes. Busiate is a traditional…