Carlo Florence chef

  • Romagna-Style Brazadela

    50 min.
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    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.

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  • Crispy fried tuna fillet with lime mayonnaise

    60 mins.
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    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.

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  • Tuna tartare with semi-candied lemon and chives

    20 Mins
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    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.

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  • Farro with Grilled Vegetables

    95 mins.
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    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.

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  • Island-style baked sea bass (Spigola all’isolana)

    55 mins.
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    This Mediterranean-inspired baked sea bass is proof that a handful of fresh ingredients can create an elegant and flavorful meal. Thinly sliced potatoes, sweet Tropea onion, zucchini, cherry tomatoes, olives and capers roast together with the fish, creating a delicious natural sauce while keeping the sea bass moist and tender.

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  • Clam Stew

    30 mins. excluding purging the clams
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    Simple ingredients, fresh clams and a silky emulsified broth come together to deliver the true taste of the sea. This traditional Italian clam stew is perfect served with toasted rustic bread to soak up every last drop.

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  • Penne with Cod and Basil Pesto, Cherry Tomato Confit

    30 min.
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    Healthy dinners don’t have to be boring, and they definitely don’t need hours in the kitchen.
    This pasta is a perfect example: delicate fish, fragrant basil, toasted pine nuts and sweet confit tomatoes. Everything is gently steamed or slowly cooked, yet the final result is packed with flavor, color and freshness.
    Simple ingredients, light cooking techniques, and a dish that feels like summer on a plate.

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  • Crapiata — Traditional Matera Grain and Legume Soup

    160 mins. plus 18-24 hours of soaking
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    Crapiata comes from Matera, Basilicata. It was historically prepared on the first of August using whatever grains and legumes remained from the previous winter — a communal dish tied to the harvest, made from whatever was left. The name is Materan dialect. The idea is simple: mix, cook slowly, and wait.
    No stock. No shortcuts. The liquid turns creamy on its own, from the starches released by the grains and legumes over a long, gentle cook. Patience is the technique.

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  • Baked Sheep’s Ricotta and Leek Quenelles

    60 min. plus 2 hours of rest time
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    This recipe started with leftover sheep’s ricotta from a course. Throwing good ingredients away goes against every instinct I have, so I thought of gnudi with leeks — one of those combinations that just works.
    The problem is gnudi are unforgiving. The ratios need to be precise, and working with ingredients that aren’t exactly measured is a gamble I wasn’t willing to take. So I kept the same mixture, shaped it with two spoons, and put it in the oven instead. What came out surprised me — matte outside, soft inside, holding together perfectly. The oven turned out to be the better idea all along.

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  • Ligurian Rabbit with Taggiasca Olives and Pine Nuts

    75-90 min.
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    Ligurian rabbit is one of those dishes that rewards patience without asking for complexity. The recipe comes from the Ponente Ligure — the western stretch of the Ligurian coast, where Taggiasca olives grow on steep terraced hillsides and appear in almost everything worth eating.

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