Carlo Florence chef

  • Fileja with Mussels and Bean Cream

    60 mins
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    A Lighter Take on a Southern Italian Classic
    This summer version of a traditional Campanian recipe combines a smooth bean cream, tender mussels, and a final touch of lemon zest for extra freshness.
    Instead of the usual pasta mista, this dish features Fileja — a hand-rolled pasta from Calabria that perfectly captures the sauce and shellfish.
    A simple, vibrant plate that brings Southern Italian flavors to your table with elegance and balance.

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  • Peppered Mussels (Impepata di Cozze)

    10 mins. excluding cleaning the mussels if you clean them yourself as I do
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    A timeless Italian classic, full of flavor and simplicity.
    If you love mussels, this is one of the best (and easiest) ways to enjoy them: just garlic, olive oil, lots of black pepper—and nothing else! Impepata di Cozze is a rustic southern dish that brings the taste of the sea straight to your plate.
    Serve it hot with crusty bread and dive in with your hands… it’s the only way!

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  • Saffron Risotto with Tropea Onion, Asparagus Cream and Bottarga

    45 min.
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    This saffron risotto with crunchy asparagus and bottarga is my fresh take on a classic comfort dish. Inspired by the joy of experimenting with simple ingredients, it’s a flavorful blend of earthiness and sea breeze — delicate, vibrant, and unexpectedly satisfying.

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  • Cappelletti filled with Baccalà Mantecato and Leek-Thyme Cream

    150 min.
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    A refined and elegant dish, perfectly balanced in flavor. The airy smoothness of the baccalà mantecato filling blends beautifully with the sweetness of leeks and the delicate aroma of thyme and lemon.

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  • Fried Polenta Bites with Whipped Baccalà (Salt Cod)

    55 mins. excluding 60 mins for Polenta resting time
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    A refined appetizer that combines the crunch of fried polenta with the creamy, delicate texture of whipped baccalà mantecato. A nod to traditional Venetian flavors, reimagined with lightness and a modern twist.

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  • Farro Salad with Grilled Vegetables

    60 mins
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    This grilled veggie farro salad is the perfect dish for warm-weather days: fresh, light, and full of flavor. It’s ideal when you’re craving something healthy and satisfying, without the heaviness of a cooked meal.

    It might take a little patience to grill all the vegetables—but the result is absolutely worth it. Colorful, wholesome, and deeply Mediterranean, this dish brings together simple ingredients in a way that’s both rustic and elegant.

    And did you know? Farro is one of the oldest grains cultivated by humans, dating back to the Neolithic age. It’s rich in fiber, protein, and essential nutrients—and it happens to taste amazing, too.

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  • The importance of eating a healthy homemade pasta

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    Carbs aren’t the enemy—it depends on which ones and how they’re processed. Stone‑ground whole‑wheat flour that keeps the bran and germ delivers more fiber and bioactives, better satiety, and a gentler glycemic response than refined flours. That’s why I eat pasta every single day—mostly homemade with true whole‑wheat flour—and prefer gentle processes that preserve nutrients and flavor. Not all “whole‑wheat” pasta is the same: many products use reconstituted flour for consistency, which isn’t equivalent to milling and using the entire wheat kernel. Choosing authentic whole flours and careful processing means better taste, better nutrition, and zero guilt.

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  • Tuscan Panzanella with Summer Garden Vegetables

    30 mins plus rest time
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    Simplicity is the soul of Italian cooking — especially here in Tuscany.
    One of the dishes that best captures this idea is panzanella: a humble salad made from stale bread, garden vegetables, fragrant herbs, and nothing more than a generous drizzle of precious Tuscan extra virgin olive oil.
    This dish was originally created to avoid wasting even leftover bread, which used to be too valuable to throw away — back then, bread was truly a precious resource.
    In a world where we’ve become almost afraid of carbs, especially bread, I think it’s more important than ever to celebrate this honest, flavorful, and healthy dish — a true expression of Florence’s culinary roots.

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  • Fusilli with Ricotta and saffron

    35 mins
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    The creaminess of ricotta, the sharp flavor of onions, and the crunch of nuts come together in this light and healthy pasta dish. Quick to prepare and perfect for summer, it combines wholesome ingredients: ricotta, onions, mixed nuts, extra virgin olive oil, and whole grain pasta made with stone-ground flour.

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  • Handmade Pici with Porcini Mushrooms and Cherry Tomatoes

    35 mins
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    I’ve always had a soft spot for porcini mushrooms. Even though they’re typically an autumn treasure, when I spot them at the market, I simply can’t resist.
    For a twist and to brighten up their deep, earthy flavors, this recipe pairs them with hand-rolled Tuscan pici pasta, some sautéed cherry tomatoes, and a touch of nepitella — a wild herb that gives a delicate minty aroma we love so much here in Tuscany.
    The result? A dish that’s rich yet fresh, perfect even for the hottest summer days.

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