Italian trained chef sharing Stories, Love, and the Soul of Italian Food \ud83c\udf5d
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 136 | Founded | 9 months ago | Last Issue | 6 days ago |
| Active | |||||
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lukepalladino.substack.comLatest Issues
Crispy Eggplant Involtini 🍆
Smoked Scamorza, Mortadella & Silky Tomato Fonduta
Golden and impossibly crispy on the outside, molten and cheesy in the center - these involtini take one of Italy’s most beloved vegetables and turn it into something worthy of a restaurant...
Calabrian Chili Agrodolce Glazed Pork Ribs 🍖
Slow-Braised Pork Ribs with Calabrian Chili, Citrus & Agrodolce Glaze
In Southern Italy, agrodolce - the beautiful balance of sweet and sour - is one of the oldest flavor combinations in Italian cooking. This version layers that classic te...
Fig & Peach Carpaccio 🍑
Gorgonzola Crema, Bronte Pistachios & Citrus Acacia Honey Vinaigrette
Fresh summer fruit has always played an important role on Italian tables, especially when paired with exceptional cheeses, olive oil, and local honey. This dish celebrat...
Zucchine alla Scapece 🥒
Zucchine alla Scapece is a classic Southern Italian antipasto that celebrates the beauty of summer zucchini. Lightly fried until crisp, then dressed with garlic, basil, mint, vinegar, and fruity olive oil, it’s simple, vibrant, and packed w...
Capellini Freddi 🍝
with Tomato Water, Creamy Stracciatella & Mullet Bottarga
This elegant summer pasta is built on restraint. Crystal-clear tomato water, silky chilled capellini, creamy stracciatella, and savory bottarga come together in a dish that’s refres...
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Authors
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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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