Octopus is one ingredient I’ll never be without in my kitchen. The reason for this is so simple as to appear banal: it reminds me of the sea and, with it, the land I come from and my childhood in Naples. Following the course of memory, I came up with the following recipe: grilled octopus…

An original and fairly simple recipe, though not very quick as you need to leave the wheat to soften for 12 hours. Full of flavour and very healthy, it is a popular dish suitable for a lunch party. Discover how to prepare grilled octopus with durum wheat and peppers.  

I liked the idea of creating something similar to the classic meatballs from boiled meat that are typical to Roman cooking; however, I wanted to change the recipe to create something more tasty with an explosion of flavour. Instead of boiling the meat, I decided to braise it, because this process allows you to collect…

I was looking to create my version of the classic garlic, olive oil and chilli pasta. I’ve never been a big fan of garlic and oil, mainly due to how much the garlic is usually browned in the traditional recipe. I opted for using raw garlic, looking to highlight the value of something that is…

Zeppole of Saint Joseph: a sweet pastry that all Italians have tasted at least once in their lives… and have never been able to forget! My father always cooked them on Saint Joseph’s day, his name-day. He spent hours deep frying them, whilst we ate them… When we opened our restaurant, I wanted to include…

A recipe typical of Roman cuisine, revisited as a simple and enjoyable dish, without losing any of its traditional features. The Oxtail Hamburger is made according to the traditional recipe, including the use of bitter cocoa, whose flavour makes it an essential ingredient for balancing out the heaviness of the dish on the palate.

Piennolo tomatoes are typical of the Vesuvius area of the Campania region, awarded DOP certification (Protected Denomination of Origin).. There are several characteristics that make is so sought-after: an oval shape gently elongated into a heart, a very thick skin, compact flesh with little juice dried by the sun and of a deep red colour….

Aubergine Parmigiana: everyone has his own recipe and jealously guards the memories that it evokes: family lunches, grandma’s cooking, that perfect balance of mozzarella and tomato sauce. I propose my version, in the hope of winning over your tastebuds!