White Bean Soup with Parmesan Broth
Inspired by Marcella Hazan’s white bean soup, this simple recipe for Cannellini beans in parmesan broth is irresistible. Velvety and nourishing, creamy cannellini beans swim …
Spaghetti all’Assassina
Spaghetti all’assassina is having a moment. Everyone loves crispy bits, and we love any excuse to purposely create them in the name of gastronomy. In …
Chocolate Hazelnut Sandwich Cookies
These crisp chocolate hazelnut sandwich cookies are a decadent treat worthy of any special occasion. We grind an entire cup of tonda gentile hazelnuts into …
Pasta with Bacon, Cheese, Lemon, and Pine nuts
This is our version of Julia Moskins’ delectable New York Times recipe. The only difference is we decided to add all the ingredients together at …
Citrus Salad with Castelvetrano Olive Relish
Adapted from Saveur, this citrus salad is like eating a vacation somewhere warm and exotic. The bold flavors and bright colors wake up your senses, …
Macco di Fava with Fave di Amelia from Umbria
Macco di Fava is a cucina povera classic. An aromatic puree of earthy fava beans served with a healthy side of leafy greens, macco di …
Radicchio Salad with Prosciutto, Hazelnuts, Zibibbo Raisins
This striking radicchio salad is an explosion of flavors. Bitter radicchio, sweet-tart zibibbo raisins soaked in balsamic vinegar, umami-rich prosciutto and Vacche Rosse cheese, and …
Hazelnut Amaretti with Candied Oranges
This recipe comes from our friend Viola Buitoni, an Italian chef instructor and food writer living in San Francisco. We feel these amaretti perfectly glorify …
Sedani al Pomodoro by Sabatino Abagnale
Pastificio Faella is located in Gragnano, the town of dried pasta. The tomato lab of Sabatino Abagnale is located in Sant’Antonio Abate. These two heavens …
Tofe al Burro e Formaggio
Tofe al Burro e Formaggio is all about the flavor of Vacche Rosse Cheese! The milk and butter serve as a thickening mechanism to really …
Olive al Forno with Four Kinds of Olives
Olive al forno is an impressive yet incredibly simple appetizer. Bathed in aromatic oil, a quick blitz in a searing hot oven transforms the flavor …
Risotto di Zucca with Hazelnuts and Balsamic Vinegar
Nothing says fall like a Risotto di Zucca! Deeply aromatic Piedmontese hazelnuts and tangy Traditional Balsamic Vinegar perfectly accentuate this sweet, bright orange dish. Carnaroli …
Genovesine with Papaccelle and Anchovies
Franco Vastola came up with his Papaccelle sott’olio to recreate the exact recipe that his wife had been cooking at home. We immediately fell in …
The Original Zucchini Pasta: Spaghetti alla Nerano
Some form of zucchini pasta crops up in the gastronomic zeitgeist every few years. First we had the abominable “zoodle” craze, then Meghan Markle’s “zucchini …
Coffee Granita: Granita al Caffè
This recipe for coffee granita comes to us from Domenica Marchetti. We love her recipes because they are straightforward, balanced, and genuinely delicious. On these …
Eggplant Caponata
This Eggplant Caponata is unapologetically Gusti, a twist on the classic Sicilian version. We opted for Saba and Sirk grape vinegar to create its typical …
Fried Caper Leaves
Fried caper leaves are perfect to serve for a special aperitivo, on their own, or as part of a larger spread. Crunchy, umami, comforting. This …
Peaches with Honey, Sea Salt, and Basil
We don’t recall how or when we came to know this uncomplicated yet astonishing recipe for peaches with honey. Over time, it has simply become …
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