Carlo Florence chef

  • Homemade Calamarata

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

    This recipe is a great representation of Neapolitan cuisine, capturing the fresh, bright flavors of the sea. The use of calamarata pasta adds a unique visual and textural element, making the dish both beautiful and delicious. The combination of garlic, olive oil, and cherry tomatoes creates a simple but flavorful sauce that perfectly complements the squid. The suggestion to deglaze with white wine is optional but would add a lovely acidity that enhances the seafood.
    For an even richer flavor, you might consider adding a pinch of chili flakes for a hint of spice, or some lemon zest to bring out the freshness of the dish. The recipe is easy to follow and approachable for any home cook, making it a fantastic option for a comforting and impressive meal.

    Recipe by

  • Homemade spaghetti alla Carbonara

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

    A really iconic dish, so rich, so unhealthy, too good to be true

    Recipe by

  • Spaghetti with zucchini flowers and prawns

    30 mins.
    (Leave a review)

    A quick summer dish (if you have zucchini flowers)

    Recipe by

  • Mozzarella in carrozza

    30 mins
    (Leave a review)

    A cornerstone of Italian street food appetizers, mozzarella in carrozza is a quick and easy dish with great taste, thanks to its creamy inside and crunchy outside.

    Recipe by

  • Gnocchi alla sorrentina

    30 min.
    (Leave a review)

    An evergreen recipe from Naples, simple yet tasty, it holds all the flavors of Italy: gnocchi, tomatoes, mozzarella, Parmigiano and basil!

    Recipe by

  • Cremolata al melone – Cantaloupe and lime cremolata

    30 min.
    (Leave a review)

    Always searching for healthier and tastier food, I could not skip mentioning Cremolata it looks like a granita or sorbet but it’s basically a fruit centrifuge. If you have an ice cream maker (even a basic model like my 50$ one) you must try Cremolata, it’s super easy and so refreshing.
    I made it with the optional addition of rum, a tribute to my favorite long drink: Daiquiri. But without rum is healthier and still great.

    Recipe by

  • Polpo alla luciana – Stewed octopus

    125 mins.
    (Leave a review)

    This dish, whose name comes from the fishermen of the Neapolitan village of Santa Lucia, called “the Lucians”, requires fresh tomatoes and prolonged cooking in a container always covered, until a sauce of the density of syrup is obtained.

    Recipe by

  • Cappellacci ripieni di anatra (ravioli shaped like hats filled with duck breast)

    (Leave a review)

    A great dish for special events!

    Recipe by

  • Fusilli with sage pesto

    35 mins.
    (Leave a review)

    All you need for this dish is some almonds, Parmigiano Reggiano, fresh tomatoes, and sage.
    Quick, easy, and tasty thanks to the distinctive sage taste. I used also homemade fusilli.

    Recipe by

  • Homemade pasta with the rolling pin

    60 mins.
    (Leave a review)

    This is where everything started… huge sheets of thin dough and more exercise than going to the gym.
    When I think about pasta made with the rolling pin, I have powerful flashbacks of my granny making pasta on Sunday.
    Is it worth making it? Hard to say, it’s subjective, but I think it’s a bit outdated, my granny only made one type of pasta and one sauce, I like to make infinite combinations of pasta and sauces, so I prefer to use the rolling pin for cakes.
    By the way once in a while a like to make it… to keep good memories alive 😊😍

    Recipe by