How should i start this? yes, probably just saying that this is by far the most favorite dish of Lou. We just came to New York, It was August 2020. We were staying at this hotel on 50th street and one of my closest friend, Lollo and his wife Melanie came along to meet us…
Risotto with pistacchio pesto and roasted tomatoes
As we came back from our long holiday in Italy, we had lots of time to reflect and think about those marvelous ingredients that, as an italian, you deal with in your daily routine and always take it for granted. In Puglia, we had the honor of tasting one of the best seafoood pastas we…
Carbonara “sbagliata”
If there is one dish that would be able to describe Rome is, without any doubts, la Carbonara. It is a simple pasta dish, but often causes intense and passionate friction between italians. Some argue that you need to cook the guanciale with onions, some would strongly support the garlic and other both! However, If…
Spaghetti alle vongole (clams)
Everything that was posted before was an anticipation, a long antipasto. For weeks, I forced myself not to write this recipe, yet. It had to wait, it had to arrive at the right time. After a few dishes that came out, and as the sunny days on the beach in front of the ocean are…
Risotto ai funghi (mushrooms)
Have you forgotten some mushrooms in the lower shelf of the fridge? It is time to resurrect them and make a beautiful risotto! You already know our uncofined love for this dish. However, I did not tell you my great love for mushrooms, yet. The saga started when I was probably 8 years old. I…
Tagliatelle al pesto and pan-seared salmon
It was Friday, and as I tried to lift some weights in the gym my head goes to, “what do we do tonight for dinner? going out or staying home?”. As the barbell went up over the shoulders, I was enlightened by the thought of the pesto sauce! Do not ask why, but I felt…
Crostata with straberry jam
Italian homemade food, for me, includes many amazing dishes, but one of the first images that comes to my mind is a jam crostata with its signature chessboard look! The smell, the taste and the consistency of this baked beauty take me back to my country where flour and eggs are the royal ingredients and…
Risotto ai carciofi (artichokes)
In Italy, April is the month of the artichokes. During the Easter fesitivities, we religiously eat them until almost getting naused. My grandma makes the best fried artichokes you can ever imagine. In those days, they rarely make it to the dining table as we all finish them beforehand just milliseconds after they come out…
Spaghetti gamberi and spinaci
As I always do during my grocery, i love looking at the seafood bancone. Last Friday, my eyes went to these beautiful white shrimps. I took a pound of them and brought them back home. I really needed to do something with them, so I opened the kitchen cabinet and, of course, a pack of…
Risotto zucchini and pan seared salmon
For anyone that did not figure it out yet, we are in love with salmon, in any shape and form, beautifully soft on the inside and well seasoned and crispy on the outside! This risotto represents the perfect mix between our love for risotti (house favorites!) and the salmon filets. And, of course, zucchini just…
Gone To The Kitchen 