Carlo Florence chef

  • Spaghetti alla chitarra with Pumpkin and Almonds

    50 mins
    (Leave a review)

    This simple yet elegant pasta dish brings out the natural sweetness of pumpkin, balanced with the crunch of toasted almonds (or pistachios) and golden breadcrumbs. It’s a comforting recipe that feels seasonal and rustic, but at the same time light and flavorful. Perfect for autumn dinners, it shows how Italian cooking can transform just a few ingredients into something truly delicious.

    Recipe by

  • How to Make Spaghetti alla Chitarra with the Traditional Abruzzese Tool

    60 mins.
    (Leave a review)

    Spaghetti alla chitarra are one of the most iconic pastas from Abruzzo, created with a special wooden frame strung with thin metal wires that looks like a small guitar. By pressing the pasta sheet across the wires with a rolling pin, you cut the dough into long, square-shaped spaghetti that are thicker and firmer than tagliatelle – perfect for sauces.

    Recipe by

  • Grilled octopus with romesco sauce

    150 mins. (can be less if you prepare the sauce while you boil the octopus)
    (Leave a review)

    Grilled octopus benefits from a simple, reliable technique: first gently simmered until tender, then finished briefly on a hot grill for a light char and crisp edges. This method preserves a clean, delicate flavor and succulent texture, ideal with olive oil and lemon or a classic Catalan romesco. The romesco—made with roasted red peppers, almonds, bread, garlic, and a touch of vinegar—adds balanced sweetness, nuttiness, and acidity that complements the octopus and its smoky finish.

    Recipe by

  • Creamy Porcini Mushroom Soup with Herb Croutons

    70 min.
    (Leave a review)

    Porcini mushrooms are one of the treasures of the season, with a flavor that bridges late summer and the beginning of autumn. Their earthy, full-bodied taste makes them ideal for comforting dishes when the air turns cooler. This soup enhances their natural character in a simple, creamy preparation that brings out their depth without overpowering it.

    Recipe by

  • Homemade tagliatelle with porcini mushrooms

    60 mins, plus 30 mins of rest time
    (Leave a review)

    I always loved wild porcini mushrooms and tagliatelle is one of the best ways to enjoy them

    Recipe by

  • Tuscan Fried Coccoli

    40 mins. excluding rest time
    (Leave a review)

    Here’s an irresistible bite from Tuscany: coccoli—Florentine fried dough—golden, puffy, and perfectly salty-sweet, traditionally served with silky prosciutto and creamy stracchino for that melt-in-the-mouth contrast everyone loves. From region to region, Italy fries its dough with many charming names—think gnocco fritto, crescentine, torta fritta, pinzino—and each bite tells a story of simple, comforting cucina povera.

    Recipe by

  • Gnocchi with confit cherry tomatoes and chive butter

    25 min. excluding making confit tomatoes
    (Leave a review)

    Delicate, tender gnocchi gently glazed with light chive butter, lifted by sweet confit tomatoes and a fine salty crunch of capers and almonds. Ready in about 20–25 minutes total (prep 10–12 min, cooking 8–12 min), it balances freshness and texture without heaviness.

    Recipe by

  • Air-Fryer Confit Cherry Tomatoes

    20 mins.
    (Leave a review)

    Slow-roasted, sweet-savory air-fryer confit cherry tomatoes with thyme and a hint of brown sugar: perfect on bruschetta, pasta, bowls, or alongside grilled dishes. Ready in about 35 minutes at low heat for jammy, concentrated flavor.

    Recipe by

  • Cremolata di melone e limoncello – Cantaloupe and limoncello cremolata

    30 min.
    (Leave a review)

    Always looking for healthier and tastier food, I couldn’t help but mention Cremolata: it looks like a granita or sorbet, but it’s essentially fresh fruit spun into a silky, spoonable ice. If there’s an ice cream maker at home (even a simple, inexpensive one), Cremolata is a must-try—easy, light, and incredibly refreshing.
    This version is finished with a splash of my homemade limoncello and the finely chopped lemon peels I used to make it, which add bright citrus aroma and a delicate, grown-up edge. And for a lighter take, it’s still fantastic without the liqueur, letting the fruit shine on its own

    Recipe by

  • Spaghetti alla chitarra with zucchini cream and pecorino

    35-40 mins
    (Leave a review)

    Variety is the spice of life—so let’s play with the classics. Here’s my light, summery riff on Spaghetti alla Nerano: a silky zucchini cream blended with Pecorino Romano, bright lemon zest, and toasted almonds for that irresistible crunch. Think comfort meets freshness in one twirl. Crisp zucchini rounds on top, glossy sauce that hugs every strand, and a finish that tastes like August in Italy. Would it make the annals of Italian cuisine? Maybe not. Was it absolutely delicious? Oh, yes. Your turn to try it—chef’s challenge accepted!

    Recipe by