Italian trained chef sharing Stories, Love, and the Soul of Italian Food \ud83c\udf5d
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 109 | Founded | 6 months ago | Last Issue | 7 days ago |
| Active | |||||
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Arrotolato di Manzo alla Griglia 🥩
Broccoli Rabe, Provolone Cheese, White Bean Purée & Calabrian Chili-Herb Sauce
This is one of those dishes that eats big - smoky grilled beef, bitter greens, melted cheese, and that clean, silky bean purée underneath.
Olive Fritte 🫒
Stuffed Sicilian Olives, Gorgonzola, Walnuts & Brown Butter Sage
These are straight-up addictive - salty olives, creamy filling, crispy shell, and that little hit of sweetness at the end.
Fazzoletti Pasta 🍝🌿
Basil Pesto, Fava Beans & Toasted Pine Nuts
This is one of those dishes that’s all about feel - light, silky pasta with just enough brightness from the pesto and a clean, fresh finish from the favas.
Potato Gnocchi 🥔🍃
Spring Onion Crema, Peas, Prosciutto & Parmigiano Reggiano
Soft gnocchi, rich crema, sweet peas, and just enough prosciutto to bring it together.
Fava Bean Salad 🫛🧀
This is one of those dishes that’s almost too simple - but when everything’s right, it hits exactly how it should.
Sweet favas, sharp pecorino, good olive oil, fresh mint, and a little lemon. That’s it.
✨ This dish is built off...
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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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