Pasta all’Amatriciana (recipe)
Pasta all’Amatriciana is one of a group of four outstanding Roman first courses. Learn about its origins and how to make it.
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pasta
Ravioli di tonno, nocciole, e limone (recipe)
Try these delicious tuna and hazelnut ravioli served simply with butter and lemon juice. It will act as a stunning starter or as a super main.
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Melanzane a funghetto
This light version of a Neapolitan classic uses roasted eggplant instead of fried. The result is the same in taste but with a lot fewer calories.
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Pasta step-by-step: malloreddus
Learn how to make malloreddus, a typical Sardinian pasta with my step-by-step guide. They are deceptively simple but look very impressive.
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Foolproof cacio e pepe (recipe)
Cacio e pepe is one of the most simple dishes in Roman cuisine but one which many people find hard to get right. Follow these instructions for success.
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Ravioli al tonno e nocciole (recipe)
These ravioli with tuna and hazelnut stuffing will make a stunning dinner-party dish or a hearty weekend meal. You just have to try them.
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