Italian
Sourdoughs, slow ragus, and aged classics.
Italian
Naples-Style Sourdough Margherita
Long-fermented sourdough crust with San Marzano tomato, fresh mozzarella, and torn basil.
Italian
Pasta alla Carbonara
Crisp guanciale, glossy yolks, and Pecorino Romano in a silken sauce, no cream.
Italian
Slow Sunday Bolognese
A three-hour ragu built on soffritto, beef, pork, milk, and a glass of wine.
Italian
Roman Cacio e Pepe
Three ingredients, properly emulsified into a glossy weeknight pasta.
Italian
Tiramisu with Espresso Soak
Mascarpone clouds layered between cocoa and espresso-soaked ladyfingers.
Italian
Country Sourdough Loaf
A 24-hour cold-fermented loaf with a crackling crust and open crumb.
Italian
Wild Mushroom Risotto
Creamy Carnaroli risotto finished with porcini, thyme, and Parmigiano.
Italian
Sicilian Sheet-Pan Pizza
A focaccia-cousin pizza with a crisp olive-oil bottom and herby tomato top.
Italian
Lemon Ricotta Tagliatelle
Bright weeknight pasta with whipped ricotta, lemon zest, and toasted pine nuts.
Italian
Eggplant Parmigiana
Layered fried eggplant, tomato sauce, mozzarella, and basil baked till bubbling.
Italian
Focaccia Genovese
High-hydration focaccia with a sea-salty, olive-oil-brined top.
Italian
Osso Buco alla Milanese
Veal shanks braised in white wine, broth, and gremolata for a Milanese classic.