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Recipes

My latest cookbook Molto Italiano features dishes from many of the twenty-one regions of Italy and many side dishes, each of which can be served as a light meal. One of the most important things about any great meal is the fact that it is generally a series of courses. It does not matter so much whether it is two courses or five, what matters is that each course has its own standing and weight. A great meal is like a global concert performed by the planet, which unfolds to reveal its different components — various weather systems, a cast of seasons, alternating landscapes — all working together to form a heightened experience.

Cheese Bread from Genoa

Focaccia al Formaggio

I refined my basic recipe for Genoese bread called focaccia by adding a lot more olive oil for drizzling.

Baked Pasta with Ricotta & Ham

Pasticcio di Maccheroni

Serve this dish hot or tiepido, at room temperature.

Onion Soup Emilia-Romagna Style

Cipollata

This rich dish, almost more stew than soup, makes for a restorative lunch on a chilly autumn day.

Grilled Mackerel and Eggplant with Salsa Verde

Sgombro con Melanzane

Just out of the sea, Mackeral is delicious and it works incredibly well with this tangy green sauce and vegetables such as eggplant and cucumber.

Pizza Marinara

There is nothing like a homemade pizza-especially one that uses unique ingredients to create a culinary masterpiece the whole family can enjoy.

Pork Loin in the Style of Porchetta

Arista alla Porchetta

Arista is the traditional pork roast from Tuscany, studded with garlic and rosemary and spit-roasted over hot coals.

Italian Trifle

Zuppa Inglese

This is my take on the Italian take on English trifle.