Recipes
Corzetti with Herby Lemon Anchovy Butter
Corzetti (kor-DZET-tee) are Liguria's most beautiful pasta — stamped with a wooden seal and served with a briny, butter-rich sauce that comes together in under...
Imbutini with Chili Crisp, Butter & Parmigiano
Meet imbutini: a lesser-known Italian pasta shape made for holding sauce. We paired it with Spice Witch Chili Crisp for a silky, spicy butter sauce...
How to Make Fileja: The Hand-Rolled Calabrian Pasta You Need to Know
Fileja (fee-LEH-yah) is one of Italy's most satisfying hand-rolled pasta shapes — rustic, chewy, and deeply rooted in the cooking of Calabria. Here's everything you...
Butternut Squash, Sausage & Sage Pasta
A surprising combination of roasted butternut squash, Italian sausage, and sage creates a creamy, savory autumnal sauce.
Orecchiette with Saucy Arugula, Semi-Dried Tomatoes & Burrata
A colorful, flavor-packed pasta that’s a love letter to Puglia. Orecchiette gets dressed in a vibrant arugula sauce, crowned with semi-dried cherry tomatoes and creamy...
How to Make Orecchiette
Learn how to make orecchiette by hand—the iconic “little ears” pasta from Puglia. We’ll guide you through its origin story, step-by-step shaping technique, and the...
Taleggio Caramelle with Cabbage and Leeks
Inspired by the hearty winter flavors of northern Italy, these candy-shaped caramelle are filled with tangy taleggio, then served over a bed of buttery cabbage sautèed with...
Silky Marinated Zucchini Pasta Salad
Rigatoni gets tossed with thinly sliced marinated zucchini, fresh mozzarella, and pine nuts in this summer-time pasta salad inspired by a Roman Jewish dish.
Corzetti Stampati with Seared Mushrooms, Marjoram & Pine Nuts
I’m a huge fan of Ligurian food. The flavors are, typically, light and refreshing—think Genovese pesto and focaccia, of course, but also vegetables and herbs,...