Carlo Florence chef

  • Risotto with asparagus and almonds

    60 min.
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    A gourmet detox dish: Risotto with asparagus and dry roasted almonds…a diet with a style

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  • Homemade pappardelle with duck sauce

    240 mins
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    Pappardelle with duck sauce is a perfect Sunday dish, rich in taste, it’s a traditional yet current dish. 

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  • Gnocchi with fava beans and pancetta

    30 min.
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    There is no spring in Tuscany without fava beans!
    Fava beans with Pecorino is my favorite spring appetizer but there are also many other ways to enjoy fava beans, such as gnocchi.

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  • Baccalà alla livornese (salted cod ala Livornese)

    40 mins.
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    Salted cod, once a cheap fish, became one of the main characters of the Tuscan and Italian cuisine, this version balances a crunchy cod fried in olive oil with a juicy tomato sauce.

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  • Grandma’s rolls

    25 min.
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    When I was a teenager, often my grandmother made me these turkey rolls with cheese, ham, and sage, when I went to visit her.
    She accompanied them with roasted potatoes. This dish always brings good memories.

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  • A light jam tart

    70 min. plus the dough rest time
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    Breakfast is the most important meal of the day and I usually have a traditional Italian breakfast.
    My favorite choice is a jam tart. As I have it regularly for breakfast I invested some time in making it to reduce fat, sugar and eggs.
    The final result is excellent and, although it would be considered a dietetic tart it’s so crunchy and tasty. It’s important to use a good jam
    Of course jam tarts are also a a great choice for dessert

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  • Turkey piccata

    30 min.
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    A quick but very tasty recipe, the traditional recipe uses veal, but turkey does a great job and it’s way cheaper.

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  • Cannelloni

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    Cannelloni is a valid alternative to lasagne, and a little lighter as it is filled with sheep ricotta cheese. Similar to Cannoli they are dressed with Bolognese and Béchamel sauce, topped with Parmigiano Reggiano to get a crunchy crust.
    Though it is not very quick to make, especially if you don’t have any Bolognese sauce ready, it is worth making them once in a while.
    I usually make the Cannelloni using the Pasta maker this way the tubes are extruded and they are perfect if you use the crank machine you can make lasagnas and wrap them around the ricotta filling.

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  • My Limoncello

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    Limoncello is a popular Italian liqueur that can be easily made at home, provided you have the patience to wait. Traditionally, it is made using Amalfi lemons, but maybe you can use other lemons with thick and bumpy peels as well.
    Once you try making it yourself, you’ll never want to go back to the tasteless bottled versions.

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  • Teriyaki prawns

    15 mins.
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    A quick and easy dish with a great taste and result

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