Carlo Florence chef

  • Stone-Ground Tagliatelle with Broccoli Cream and Crispy Breadcrumbs

    10 min
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    Broccoli are one of the healthiest vegetables around—but let’s be honest, they can feel a bit boring. This recipe turns them into a silky, restaurant-style cream that coats stone-ground tagliatelle beautifully, finished with bright lemon zest and crunchy toasted breadcrumbs. The result is simple, balanced, and surprisingly gourmet for such a humble ingredient.

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  • Turkey Breast Roast with Herb Crust and Balsamic Cream Sauce

    2 hours approximately
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    Cream in savory sauces is a bit of a “chef shortcut”: it rounds everything off fast, sometimes a little too fast. But in the right recipe—like this one—it’s exactly what you want, because it binds the roasting juices into a silky, tangy little sauce with balsamic. I used to make this dish with pork loin (arista), but it turns out it’s just as good—if not better—with turkey breast, lighter yet still juicy when you baste it properly.

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  • Spaghetti aglio olio e peperoncino

    10 min
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    Aglio, olio e peperoncino was the first pasta dish I ever cooked—ages ago.
    One of the pillars of Italian cuisine, perfect when you’re in a hurry and the fridge is basically empty.
    Lately it’s gone viral everywhere (even in Korea), and in this “everyone’s a chef” era we love to make things weird just to impress our followers. So yes—people started baking garlic in the oven, turning it into a silky cream, and calling it a “chef-level” upgrade.
    I tried it. And honestly? For me… it doesn’t work. Try the original version instead!

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  • Coconut & Almond Water Cake (Egg-Free, Butter-Free)

    50 min.
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    A moist, fluffy breakfast cake made with water, almond flour, and coconut—no eggs, no butter, and still rich enough for dunking. Blended in minutes, then baked in the air fryer with a gentle temperature ramp (160°C → 170°C) to keep the top from over-browning. Finished with a light dusting of powdered sugar, it stays tender for days.

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  • Pasta and Beans (Quick Home Version)

    35 min.
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    This is a practical, everyday pasta and beans made with pre-cooked cannellini beans.
    It keeps the classic technique of cooking the pasta directly in the pot, but avoids the long soaking and cooking time required for dried beans.

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  • Pork tenderloin with apple–orange sauce

    35 min.
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    A quick and elegant pork tenderloin recipe with a bright apple–orange sauce. The meat stays perfectly pink and juicy thanks to precise low-temperature cooking, while the microwave-softened apple creates a silky, balanced sauce. Easy, fast and ideal for weeknight dinners or special occasions.

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  • Gnocchi with saffron asparagus cream and seared prawns

    20-25 min
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    A quick and elegant dish you can prepare at the last minute if you have homemade gnocchi!
    They are coated in a saffron asparagus cream and finished with seared prawns and a touch of cognac. This recipe works beautifully even with frozen asparagus and frozen prawns, delivering full flavor, creaminess, and a restaurant-quality result in under 25 minutes. Perfect for those evenings when you want something special without spending hours in the kitchen.

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  • How to Make Garganelli by Hand

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    Garganelli are a traditional egg-pasta shape from Emilia-Romagna. They look similar to penne, but you can always recognize them by the ridges on the outside and the small “flap” created when the pasta sheet is rolled around a stick.
    They require only two simple tools: a ridged garganelli board (or a gnocchi board) and a small dowel or stick.

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  • Broccoli and Leek Cream Soup

    40 min.
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    A smooth and naturally creamy broccoli and leek soup, made without flour or butter. The potato gives perfect body while keeping the flavour clean and bright. Simple, healthy and ideal for a comforting weeknight meal.

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  • Crepes with ragù, ricotta and béchamel

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    This recipe perfectly reflects the centuries-old culinary exchange between France and Italy. The crespelle recall the French crêpes, the béchamel is a cornerstone of French technique, and the ragù firmly belongs to the Italian tradition.
    During the Renaissance, the French court and the Medici family in Florence influenced one another profoundly: chefs, techniques and ingredients travelled between the two worlds, laying the foundations of a true early fusion cuisine.
    These crespelle embody that meeting point — French elegance, Italian depth of flavor, and a comforting balance that still feels timeless.

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