Italian trained chef sharing Stories, Love, and the Soul of Italian Food \ud83c\udf5d
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 124 | Founded | 7 months ago | Last Issue | 5 days ago |
| Active | |||||
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lukepalladino.substack.comLatest Issues
Spaghettini with Zucchini, Fiori di Zucca & Basil 🌿
Crispy Zucchini, Zucchini Cream & Two Italian Cheeses
Summer on a plate. Sweet zucchini, it’s delicate flowers, fragrant basil, and a silky zucchini puree come together in a pasta that’s light, elegant, and packed with flavor.
Summer Tomato Insalata 🍅☀️
There are only a handful of ingredients in this salad, which means every single one matters. Peak-season tomatoes, creamy stracciatella, fragrant basil, and a bold Tuscan extra virgin olive oil come together to celebrate everything I love a...
Trenette al Pesto Genovese 🍝🌿
Ligurian Taggiasca Olive Oil, Potatoes & Green Beans
Pesto Genovese is one of Italy’s purest expressions of simple cooking - fragrant basil, aged cheeses, pine nuts, garlic, and exceptional Ligurian olive oil brought together the tradition...
Smoked Mozzarella & Peach Crostoni 🍑🥖
Sweet peaches, smoky mozzarella, spicy salami, and aged balsamic—this is summer on toasted bread.
Every bite is layered with creamy, smoky, sweet, spicy, and fresh flavors that somehow feel both rustic and elegant at the same time.
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Sicilian Swordfish 🐟
Cherry Tomatoes, Capers & Taggiasca Olives
Simple Sicilian cooking at its best - fresh swordfish, sweet tomatoes, briny capers, and buttery Taggiasca olives brought together with great olive oil and just a handful of ingredients.
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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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