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Sicilian rice balls with a molten mozzarella core, golden and crisp. Arancino or arancina? The secret: thoroughly chilled risotto rice to bind them.
Classic Italian cookies packed with sliced almonds, twice-baked to achieve a firm and crunchy texture, perfect for dipping in coffee or sweet wine.
Paper-thin slices of raw beef tenderloin, seasoned with extra virgin olive oil, lemon, parmesan shavings, and capers.
Al dente long pasta coated in a creamy sauce made of egg yolks, Pecorino Romano cheese, black pepper, and crispy guanciale.
Crispy fried pastry tubes filled with a sweet ricotta cream, garnished with chocolate chips and crushed pistachios.
A sophisticated Italian classic that feels like a sweet cloud, perfectly balanced with a fresh and tangy fruit glaze.
Handmade egg pasta, filled and cut with serrated edges, served with a rustic tomato sauce and fresh basil.
Double-baked Italian cookies, crunchy and loaded with whole nuts, perfect for dipping in coffee.
Fresh pasta made from scratch with flour and eggs, perfect for creating different shapes like fettuccine or fusilli.
Perfectly cooked penne pasta wrapped in a smooth tomato and spice cream, with a touch of Mediterranean freshness.
Tallarines al succo di mare: a coastal southern-Italian pasta with mussels, clams and shrimp in a light tomato broth. Learn the secret to never overcooking shellfish.
Tiramisu: the Italian dessert that's only decades old. Why ladyfingers get just an instant in the coffee and the no-cook mascarpone secret.
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