Recipes

Golden biscuits with fine maize flour, raisins and lemon zest.

Rice and peas with a gently flowing texture, between a risotto and a soup.

Thick pasta, slowly softened onions and preserved fish in a practical home version.

A home adaptation with thin semolina pastry, fresh cheese, citrus and a hot honey finish.

Toasted semolina pasta cooked with filtered clam liquor, tomato and parsley.

A home recipe with semolina pasta, sausage, tomato, saffron and Pecorino Sardo.

A butter-free home version of the crunchy almond biscuits associated with Prato and enjoyed across Tuscany. The second bake is what gives them their familiar crisp texture.

Tomatoes, bread, basil and olive oil become a soft, satisfying dish. This home version uses peeled tomatoes so you can make it outside the fresh-tomato season.

A generous home version of Tuscany’s vegetable, bean and bread soup. The combination of tender greens, cannellini and bread matters more than rushing the cooking.

Carbonara is simple enough to describe in one sentence and technical enough to ruin in thirty seconds.

Cacio e pepe is what happens when a short ingredient list refuses to be easy.

Amatriciana belongs on any list of essential Roman pasta dishes, but its story begins outside Rome.