Italian trained chef sharing Stories, Love, and the Soul of Italian Food 🍝
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 159 | Founded | a year ago | Last Issue | 4 days ago |
| Active | |||||
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lukepalladino.substack.comLatest Issues
🍇 Grape Sorbetto with Amaretto-Sbrisolona Crumble
Fresh Italian Grapes, Toasted Almonds & Buttery Amaretti Crumble
Fresh, ripe grapes become a smooth, silky sorbetto that captures their natural sweetness, acidity, and perfume. By blending the grapes without cooking them, we preserve their...
🌰 Risotto al Castelmagno
Brown Butter Chestnuts, Sage & Aged Balsamic
There is something special about the flavors of autumn in Northern Italy, especially when you bring together Castelmagno cheese, roasted chestnuts, and fragrant sage.
🦀 Spaghetti with Soft-Shell Blue Crab
Crispy Blue Crab, Fresh Tomatoes, Calabrese Chilies & Basil
Sweet, delicate soft-shell blue crab is the star of this beautiful seafood pasta. Some of the crabs are gently sautéed with garlic, Calabrese chilies, white wine, and just enough...
🍄🟫 Stuffed Porcini Mushrooms
Sausage, Castelmagno Cheese & Soft Polenta
Fresh porcini mushrooms are filled with Italian sausage, Castelmagno cheese, and fragrant sage, then roasted until tender and golden. The mushrooms release their natural juices into the filling, c...
🌼 Crisp Squash Blossoms with Buffalo Ricotta, Mozzarella & Anchovy
Italian Tempura with Lemon, Parmigiano & Fresh Herbs
Delicate squash blossoms are filled with creamy buffalo ricotta, mozzarella, Parmigiano Reggiano, anchovy, and fresh basil, then dipped into an ice-cold Italian-style tempura batter and...
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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. 🍝🍷
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