10 Recipes
Spaghetti Carbonara
A Roman classic of spaghetti tossed with guanciale, egg yolks, Pecorino Romano, and black pepper into a silky sauce.
Lasagna Bolognese
Layers of fresh pasta sheets alternating with slow-cooked meat ragù and béchamel sauce, baked until bubbling.
Risotto Milanese
Creamy Arborio rice slowly stirred with beef bone marrow, white wine, and a generous pinch of saffron.
Osso Buco
Braised veal shanks slow-cooked in white wine and gremolata until the meat is fall-off-the-bone tender.
Chicken Parmigiana
Breaded chicken breast fried golden then baked with tomato sauce and melted mozzarella in the Italian-American tradition.
Saltimbocca alla Romana
Thin veal cutlets wrapped in prosciutto and sage, pan-fried in butter and finished with a white wine glaze.
Bistecca Fiorentina
A massive T-bone from Chianina cattle seasoned with salt only and cooked rare over blazing Tuscan oak coals.
Penne all'Arrabbiata
Penne pasta in a fiery tomato sauce with garlic and dried chili peppers, garnished with fresh parsley.
Branzino al Forno
Whole sea bass baked with lemon, capers, white wine, and cherry tomatoes for a classic Italian coastal dish.
Cacio e Pepe
A deceptively simple Roman pasta of tonnarelli tossed with Pecorino Romano and a bold crack of black pepper.