Home | Carlo Florence chef

Plumcake with Greek Yogurt

55 min.

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In this yummy cake yogurt replaces butter, adding a great creamy/buttery touch to plumcake, making it much healthier.
Give yourself a treat with a couple of slices of this tasty cake with a cup of Cappuccino…

Recipe by Carlo
Lasagne with Radicchio and Gorgonzola

60 min. if you buy the pasta

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A good vegetarian version of a traditional Italian dish

Recipe by Carlo
Cappellacci ripieni di Peposo (ravioli shaped like hats filled with Peposo)

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Peposo is a great Florentine tasty beef stew. When I have some leftovers I like to use it for these “Cappellacci”, but you can replace the filling in this dish with any beef stew.

Recipe by Carlo
Black cabbage “gnudi” on cannellini mousse and fried sage

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This is a great dish, with a heavy Tuscan soul: black cabbage, beans, fried sage, they are all ingredients from our DNA

Recipe by Carlo
Parmesan waffles

5 mins.

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A great way to add a chef touch to flans or other appetisers

Recipe by Carlo
Artichoke flans with Parmigiano Reggiano mousse

90 min.

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A very good appetizer, perfect for a special dinner

Recipe by Carlo
Gnocchi clamshells, bottarga and lemon zest

20 min. plus the time to keep clamshells in salted water

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I got the inspiration for this recipe from my favorite fish restaurant at the shore in Tuscany. Clamshells are already good by themselves, but this is a great variation

Recipe by Carlo
Grilled octopus

100 mins.

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This is a sort of Columbus’s egg, hard to solve until you make it the first time!
Grilled octopus is substantially a boiled octopus grilled when it’s already cooked to add crispiness.
This is not a way to reduce its incredible taste given by this double cooking, just unveil its secret 😉

Recipe by Carlo
Fettuccine Alfredo (the original recipe)

10 mins. if you buy the pasta

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A popular dish in the United States, totally unknown in Italy. The recipe was invented in 1914 by Alfredo, the owner of a restaurant in Via della Scrofa in Rome, to restore his wife’s strength, weakened by the hardships of pregnancy and childbirth.
They became famous when Douglas Fairbanks tasted this dish during his honeymoon in Rome and started calling him: Alfredo the King of Noodles.

Recipe by Carlo
Tortelli à la Artusi

60 min.

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This recipe dates back to 1891 when Pellegrino Artusi wrote the milestone of the Italian cuisine La scienza in cucina e l’arte di mangiar bene (see original recipe https://www.pellegrinoartusi.it/55-tortelli/)

Recipe by Carlo

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