On the Amalfi Coast, I discovered Spaghetti alla Nerano, a creamy, zucchini-forward pasta that quickly became an obsession. Silky, glossy, and deceptively simple, it’s built around the region’s rich Provolone del Monaco. Since that cheese can be hard (and expensive) to find outside Italy, I recommend substituting with a mix of aged Provolone and Parmigiano Reggiano, which still gives you that same deeply savory, melty finish.
Read MoreThis version of parmigiana leans into that classic Sicilian balance of flavors. Bitter radicchio, sweet raisins, toasted pine nuts, and salty ricotta salata layered with eggplant, tomato, and melted cheese. It’s rich, textured, and full of contrast, where every bite gives you something slightly different.
Read MoreThis is one of those dishes that relies on time more than technique. Peppers, eggplant, zucchini, and tomatoes slowly cook down until everything softens and the flavors concentrate. It’s simple, rustic, and incredibly versatile - just as good on its own as it is alongside meat or tossed through pasta.
Read MoreThis is pesto the way it’s meant to be eaten. Tossed with trofie, tender green beans, and soft potatoes, everything comes together into something that’s creamy, bright, and deeply satisfying. It’s simple, but every element has its place, making it one of those dishes that feels greater than the sum of its parts.
Read MoreThis is one of those dishes that feels simple but delivers on every level. Soft, silky eggplant wrapped around ricotta, baked in tomato sauce until everything melts together. It’s light but comforting, and the kind of dish that works just as well as a main or part of a larger spread.
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