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 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 recipes that proves you don’t need much to make something great. Sweet tomatoes, plenty of olive oil, soft garlic, and fresh basil come together into a sauce that clings perfectly to the pasta. It’s simple, instinctive cooking, and the kind of dish that feels like home every time.
Read MoreThese are the meatballs I grew up with - soft, rich, and simmered slowly in tomato sauce until everything comes together. Passed down from my Nonna to my Mum and now to me, it’s less about precision and more about memory, instinct, and the kind of cooking that stays with you long after the plate is cleared.
Read MoreThis is Amatriciana, reworked into something a little unexpected. A deeply savory tomato soup built on guanciale and Pecorino, blended until smooth and served alongside a molten Pecorino and provolone grilled cheese. Rich, salty, and unapologetically bold, it’s less of a soup and more of a dipping situation - the kind that keeps you going back for one more swipe.
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