Bronte pistachios are the green gold of Sicily. Grown on the volcanic slopes around Catania, protected by a DOP and harvested only every second year, they deliver a deep, almost buttery aroma that transforms even a simple pasta into something unique. This dish is one of the island’s modern signatures: prawns, pistachio cream, and spaghetti coated in a rich, nutty sauce with just enough sweetness from the shellfish to balance the earthiness of the pistacchio.
A fiery, fragrant Vietnamese take on carpaccio — paper-thin slices of raw beef “cooked” at the table by lime juice and layered with herbs, peanuts, shallots, chilli and fish sauce. It’s the kind of dish you eat once and instantly crave again: bright, fresh, crunchy, aromatic.
A comforting Alpine gratin with spinach, pasta rolls and creamy béchamel
Introduction
I discovered moines allongés in a small restaurant in the Alps — a simple, old-school gratin made from pasta (or crêpes), rolled with spinach and cheese, covered in béchamel, and baked until golden. It’s straightforward, rustic, and exactly the kind of mountain food I love: flavourful, filling, and based on good ingredients rather than complicated tricks.
A Sicilian-Umbria love story in a bowl
Some dishes don’t rely on technique — they rely on the beauty of perfect ingredients. This plate is exactly that. Sweet, sun-charged Pachino tomatoes, fennel-perfumed Italian sausage, salted capers, toasted almonds, fresh pecorino from Umbria, basil, and a drizzle of your very best olive oil.
It tastes like Sicily on holiday in Perugia.
This very simple recipe blends few ingredients into a taste explosion 💥
A bold fusion of Mediterranean and Thai flavours. The fatty meatiness of the lamb combines with the red curry spice festival to rock your taste buds and the softness of the coconut milk sooths the heat from the chillies.
This dish is proof that few ingredients can come together to create a great meal and that technique isn't always necessary if you get flavour combinations right.
And it is ready in under 10 minutes ⌛
A little Italian nostalgia.
This dish is an ode to those unforgettable southern flavors — the sweetness of the Mediterranean, the creaminess of burrata, and the freshness of handmade egg pasta.
Mazara del Vallo shrimps are the true stars here — ruby-red jewels from the Sicilian Channel, prized for their delicate sweetness and buttery texture. Served raw, they melt beautifully into the warm fettuccine, releasing all their oceanic perfume.
A classic dish from Puglia, especially around Bari, where the humble orecchiette (“little ears”) pasta was born. It’s the soul of southern Italian home cooking : simple, rustic, and full of character. The slight bitterness of cime di rapa (turnip greens) pairs perfectly with the richness of sausage and the saltiness of anchovies.
A cosy autumn-winter dish combining pillowy gnocchi, sweet pumpkin, aromatic sage and juicy sausage, finished with a silky Gruyère cream. Simple, rich and properly comforting.
A memory of Bari, served in silence before sunset.
There are pastas that feel like a recipe.
And there are pastas that feel like someone opened the balcony door and offered us a view of the sea.
🍝 A simple and satisfying pasta that doesn't compromise on taste.
An ultra-fast Northern Italian comfort classic — born from leftovers, elevated with a single splash of Marsala.
Shrimp & Artichoke Spaghetti — Improvised Italian Alchemy 🍤
This dish was born not from a recipe, but from that glorious instinct to raid the pantry and make it taste like Salento.
🍤 Shrimp & Garlic Butter Egg Noodles with Cherry Tomatoes and Fresh Basil 🌿
(The five-minute miracle that makes working from home bearable)
🍝 Fresh Fusili with Eringii & Sage
A comforting Italian-style dish with a hint of heat and smokiness — simple, elegant, and ready in minutes.
