Carlo Florence chef

  • Small ravioli filled with prawns

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    Small ravioli filled with prawns and spinach, a delicate yet pretty tasty dish.

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  • Gnocchi with prawns and aromatic butter

    20 min
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    A last minute recipe, if you have homemade frozen gnocchi as I always do, yet so tasty

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  • Homemade tagliatelle with asparagus and saffron

    70 mins, plus 30 mins of rest time
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    A light but tasty dish

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  • Homemade Calamarata

    80 mins, plus 30 mins of rest time
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    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.

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  • Homemade spaghetti alla Carbonara

    43 mins, plus 30 mins of rest time
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    A really iconic dish, so rich, so unhealthy, too good to be true

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  • Spaghetti with zucchini flowers and prawns

    30 mins.
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    A quick summer dish (if you have zucchini flowers)

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  • Mozzarella in carrozza

    30 mins
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    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.

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  • Gnocchi alla sorrentina

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

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  • Cremolata al melone – Cantaloupe and lime cremolata

    30 min.
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    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.

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  • Polpo alla luciana – Stewed octopus

    125 mins.
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    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.

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