Italian trained chef sharing Stories, Love, and the Soul of Italian Food \ud83c\udf5d
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 131 | Founded | 8 months ago | Last Issue | 6 days ago |
| Active | |||||
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lukepalladino.substack.comLatest Issues
Pici all'Aglione 🍅
Traditional Tuscan Hand-Rolled Pasta with Fresh Summer Tomato & Aglione Sauce
This is Tuscan simplicity at its best - rustic hand-rolled pici, sweet aglione, ripe summer tomatoes, and great olive oil.
Bigoli in Salsa 🍝
Traditional Venetian Bigoli with Sweet Onion & Salt-Packed Sardines
Bigoli in Salsa is one of Venice’s most traditional pasta dishes, built from thick strands of pasta, slowly softened sweet onions, and salt-packed sardines.
Traditional Sicilian Pistachio Cake 🍰
Torta al Pistacchio con Gelato al Pistacchio di Bronte
Few ingredients showcase the beauty of Bronte pistachios quite like this classic Sicilian dessert. A light, delicate pistachio cake paired with silky homemade Bronte pistachio gelato l...
Grilled Smoked Scamorza with Roasted Peppers 🫑
Smoked scamorza is one of Italy’s most underrated cheeses. When grilled, it becomes beautifully soft and smoky while still holding its shape. Paired with sweet roasted peppers, briny anchovies and capers, and crisp garlic toast, it’s the pe...
Spaghettini con le Telline 🐚
Tiny Adriatic Clams, Garlic, Peperoncino & Fruity Olive Oil
Along Italy’s Adriatic coast, telline are one of the sea’s greatest treasures. These tiny, sweet clams create an incredibly delicate broth that needs little more than garlic, pepe...
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Authors
The writers behind this newsletter.
Italian-trained chef. Saucy storyteller. Sharing soulful recipes, regional stories, and the soul of Italian food - shaped by years living and cooking across Italy. \ud83c\udf5d\ud83c\udf77
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