Carlo Florence chef

  • Fresh Chitarra Spaghetti with San Marzano tomatoes

    40 min.
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    Fresh chitarra spaghetti finished in the pan with a pure tomato sauce made from crushed San Marzano tomatoes, slowly reduced and seasoned only at the end with garlic and basil. Spaghetti al pomodoro are an icon of Italian cuisine—but only if you make them properly: a concentrated sauce, the right timing, and a final toss with starchy pasta water so every strand is coated and glossy. A simple, focused dish where texture, balance, and real tomato flavor are the whole point

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  • Pumpkin Cappellacci with melted Butter & Parmigiano or Ragù

    More than 2 hours
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    A traditional Northern Italian pumpkin cappellacci recipe made with butternut squash. The key is drying the roasted squash properly, then serving either with melted butter and Parmigiano or (optionally) a light ragù.

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  • Chocolate Custard Tart (Shortcrust Pastry)

    About 2 hours
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    I’m not claiming this tart is “healthy”… but it’s honestly not that bad. The shortcrust uses relatively little butter and sugar, it’s made with semi-whole wheat flour, and the filling is built around 70% dark chocolate—so yes, indulgent, but also a solid-quality treat. It takes some time to make, but that’s how it’s done.

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  • 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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