Step aside, ice cream! Meet semifreddo, an ideal summer dessert that packs a super seasonal punch when made wtih fresh strawberries.
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The recipe to guarantee you absolutely perfect focaccia, every time.
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Sunny, sweet tart custard, cloud-like meringue, buttery pie crust — is there anything better than a slice of Lemon Meringue Pie?
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Layers of fresh egg pasta, cream bechamel, braised artichokes, and lots of cheese — need I say more?!
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Homemade Cannoli — crisp pastry shell, creamy chocolate-chipped ricotta filling and all! — to celebrate the blog’s 5th birthday!
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Pure edible springtime — peas, artichokes, and fava beans cooked until silky in lots of olive oil, make up vignarola, a Roman classic.
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The first recipe in the blog’s Pasta Series, where I aim to learn to make a new pasta every month — what better way to start than with homemade ravioli, ricotta-gorgonzola-walnut filling and all?
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A Roman classic — braised, steamed artichokes with garlic and parsley.
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Happy (belated) New Year, everyone! After 2 weeks in the U.S I'm back in Rome and in the throws of jetlag -- so much so that the barista greeted me with buonasera when…
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Intensely chocolate-y, super fudgey, held together with a heap of crunchy almonds, a little orange scented, and beautiful with a shower of powdered sugar.
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Biscuits that are buttery and lightly sweet and delicately crumbly, with pockets of strawberries, which have become soft and melty and delightfully jammy in the oven. Each one perfectly encapsulates the flavor of a bowl of sweet strawberries and freshly whipped cream
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A spring-y frittata with crisp, "I-make-everything-tastier" pancetta, thin slices of sweet yellow onion, and the dream team of fresh, vibrant fave + lots of flavorful, sharp Pecorino.
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The blog’s 4th birthday cake — lemon-y and vanilla-y in just the right measures, with an incredible texture and crumb thanks to the combination of olive oil and yogurt, perfect topped off with a thick and swirl-y and barely sweet mascarpone icing, beautiful adorned with a little extra lemon zest and fresh berries.
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Springtime panzanella, a recipe that lets panzanella loose a little earlier than expected, using all the lovely produce that comes alive in the Spring, — asparagus, peas, and radishes.
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Ricotta and mascarpone combine to make a filling is sweet but not overwhelmingly so, vanilla-scented, and best of all, packed to the brim with bittersweet chocolate, the whole thing wrapped up and crisscrossed with crisp, golden brown pasta frolla.
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Scones with an uncharacteristically fluffy, cake-like texture and a just-barely-sweet flavor, allowing the happy, tart raspberries to steal the show. The fruit, whole wheat flour, and ricotta make these feel substantial, healthy(ish), and fairly virtuous as far as breakfast items go.
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One of those simple, everyday cakes that I love so much, with a dense, moist texture, a (not too) sweet vanilla flavor, and lots and lots of sweet juicy blueberries,
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Pasta with fave, pecorino, e guanciale, a dish that preserves the classic primo maggio flavors while also transforming them in to a complete dish, a luxurious meal rather than a simple snack.
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Italy’s traditional Easter Torta Pasqualina, or rather: a fluffy ricotta filling, mixed with lots of spinach for color and an arguable dose of nutrition (this is basically health food, people) generous helpings of salty rich Parmesan and Pecorino cheese, and, best and prettiest of all, four whole eggs baked right into the top of the pie, bright golden yellow like a circle of miniature suns.
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