A simple Mediterranean snack that turns durum wheat semolina bread into small, crunchy and flavourful bites. Extra-virgin olive oil enhances the flavour of the bread, while dried Sicilian oregano adds an intense aroma and a pleasant bitter note.
Garganelli bring back memories of my childhood in Cesenatico, in Romagna, where they were often served with a fish sauce. I also like making them in my cooking classes, because this is a very interesting type of pasta and easy to prepare. In this version, with fresh tuna, olives and tomatoes, it is a dish you will want to make again 😉
A moist, fluffy breakfast cake made with water, almond flour, and coconut—no eggs, no butter, and now enriched with dark chocolate chips. Blended in minutes and baked in a traditional oven at a gentle temperature to keep the cake tender and the top beautifully golden. Finished with a light dusting of powdered sugar, it stays soft for days and is perfect with coffee—or for dunking.
A rustic and intensely flavorful pasta inspired by the flavors of Calabria.
Fileja, a traditional Calabrian pasta, is tossed with a smooth roasted pepper cream enriched with a little spicy ’nduja. The dish is finished with crispy breadcrumbs and fried salted capers, adding an excellent contrast of textures and flavors.
I don’t eat much beef, but I love Bistecca alla Fiorentina, and here in Florence it’s a serious matter.
Most Florentine restaurants have it on the menu, but it’s not so easy anymore to find a really good one.
My favorite place is my garden.
It must always be served rare (al sangue), and nothing goes on top. No sauces, no toppings, just good beef, embers and a pinch of salt. Anything else hides what makes it special. Here is how I make it at home.
Some recipes are remembered by taste rather than written down. This Brazadela is one of those recipes for me: a simple Romagna breakfast cake that brings back memories of my childhood and, above all, of my grandmother. I didn’t have her original recipe, so I had to recreate it from memory — trying to capture not just the ingredients, but the flavour I remember from those mornings.
Crispy on the outside, tender and pink in the centre
This recipe was inspired by a restaurant dish that I wanted to recreate at home. After several tests, I found the balance I was looking for: a crisp golden coating, a warm pink centre and a fresh lime mayonnaise that enhances the tuna without overpowering it.
The real secret is the cooking time. Just a few extra seconds can turn perfectly juicy tuna into dry fish, so thick tuna steaks and hot oil are essential.
This elegant tuna tartare is all about balance. Inspired by a memorable dish enjoyed in Tuscany, it highlights the natural sweetness of premium raw tuna with the freshness of lemon and the delicate aroma of fresh chives. A light semi-candied lemon adds complexity without overpowering the fish, making it an ideal appetizer for a seafood meal.
Farro with grilled vegetables is a fresh, wholesome summer dish that combines great flavor with excellent nutrition. One of the oldest cultivated grains, farro is naturally rich in fiber, B vitamins and essential minerals such as magnesium, iron and zinc. Its relatively low glycemic index and high fiber content help promote lasting satiety, making it an excellent choice for a balanced diet. Paired with smoky grilled vegetables and cheese, it becomes a colorful make-ahead meal that’s perfect for warm summer evenings.
Recipe by Carlo
Recipe by Carlo Santoni
