Not from Genova! I came across this fantastic southern Italian ragù by serendipity and it is just amazing. It is a beef and onion pasta sauce. As usual, there are many versions but this one is the last of all my trials and based on my personal recollection of local…

Simple Aioli. Just spice it up with Chipotle, Paprika, black Truffle, Curry, or any additional flavor you enjoy. Ingredients: 2-3 garlic cloves, peeled 1 whole egg plus 1 egg yolk — keep outside at room temperature* 1 cup (8 fl. oz./250 ml) extra-virgin olive oil or canola oil** Juice from…

For years, I have enjoyed a very simple but very special dish at Osteria Antico Travaglio in Monteriggioni. The people at the Osteria and the food are memorable but recently, I decided to replicate it with our local ingredients and after a couple of different versions of stuffing and pastas…

A subtle but delicious appetizer — a great meal starter, a tapa for your “tapas night” or just alone. This recipe is a mash up of two of my favorite fried Zucchini recipes, Italian and Spanish. “Frittelle di Zucchine” is made with shredded Zucchini, cheese, flour and egg. Spanish fried…

This is a delicious recipe by one of my favorite Spanish chef, Martin Berasategui. At home, we enjoy it alone, with a fresh salad as a main meal, or on a bread toast as a tapa. Prep time: 5 minutes Cooking: a couple of minutes (see below for details) Ingredients: …

Well, this delicious Italian dessert can be enjoyed any time of the day and although “summery”, I enjoy it during any season. I first fell in love with this delicacy in Southern Italy and since then, and after several trial and error versions, I think I came up with a…

Well, a simple and delicious story is best told with great ingredients and a little time to create this concoction. I hope you enjoy this amazing treat! Time: 10 minutes Ingredients: 1 (15.5.oz) can organic chickpeas or 2 cups of cooked chickpeas 1/3 cup of Tahini 1 freshly squeezed lemon…