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	<title>Pasta &#8211; Carlo Florence chef</title>
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		<title>Penne with Cod and Basil Pesto, Cherry Tomato Confit</title>
		<link>https://florencechef.com/recipes/penne-with-cod-and-basil-pesto-cherry-tomato-confit/</link>
					<comments>https://florencechef.com/recipes/penne-with-cod-and-basil-pesto-cherry-tomato-confit/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Wed, 17 Jun 2026 12:10:23 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1393</guid>

					<description><![CDATA[Healthy dinners don’t have to be boring, and they definitely don’t need hours in the kitchen.
This pasta is a perfect example: delicate fish, fragrant basil, toasted pine nuts and sweet confit tomatoes. Everything is gently steamed or slowly cooked, yet the final result is packed with flavor, color and freshness.
Simple ingredients, light cooking techniques, and a dish that feels like summer on a plate.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/penne-with-cod-and-basil-pesto-cherry-tomato-confit/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Crapiata — Traditional Matera Grain and Legume Soup</title>
		<link>https://florencechef.com/recipes/crapiata-traditional-matera-grain-and-legume-soup/</link>
					<comments>https://florencechef.com/recipes/crapiata-traditional-matera-grain-and-legume-soup/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Thu, 21 May 2026 18:00:52 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1387</guid>

					<description><![CDATA[Crapiata comes from Matera, Basilicata. It was historically prepared on the first of August using whatever grains and legumes remained from the previous winter — a communal dish tied to the harvest, made from whatever was left. The name is Materan dialect. The idea is simple: mix, cook slowly, and wait.
No stock. No shortcuts. The liquid turns creamy on its own, from the starches released by the grains and legumes over a long, gentle cook. Patience is the technique.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/crapiata-traditional-matera-grain-and-legume-soup/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Neapolitan Pasta and Potatoes (Pasta e Patate)</title>
		<link>https://florencechef.com/recipes/neapolitan-pasta-and-potatoes-pasta-e-patate/</link>
					<comments>https://florencechef.com/recipes/neapolitan-pasta-and-potatoes-pasta-e-patate/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 19 Feb 2026 17:00:41 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1361</guid>

					<description><![CDATA[A classic Neapolitan comfort dish: pasta cooked directly with potatoes until creamy and rich, flavored with a simple soffritto, rosemary, tomato paste, and a Parmesan rind. Traditionally it’s made with pasta mista—a mix of leftover pasta shapes—because the recipe was born as a way to use up what you had on hand. Even though in Italy you can buy ready-made pasta mista, any short pasta works perfectly, true to the original spirit of making it with whatever is in the pantry.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/neapolitan-pasta-and-potatoes-pasta-e-patate/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Tagliatelle with Fava Beans, Pancetta, and Cherry Tomatoes</title>
		<link>https://florencechef.com/recipes/tagliatelle-with-fava-beans-pancetta-and-cherry-tomatoes/</link>
					<comments>https://florencechef.com/recipes/tagliatelle-with-fava-beans-pancetta-and-cherry-tomatoes/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 17 Feb 2026 10:21:24 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1359</guid>

					<description><![CDATA[A quick, seasonal pasta that hits all the right notes: sweet cherry tomatoes, tender fava beans, and crispy pancetta, finished with thyme and salty Pecorino. Bright, savory, and ready in under an hour.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/tagliatelle-with-fava-beans-pancetta-and-cherry-tomatoes/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Fresh Chitarra Spaghetti with San Marzano tomatoes</title>
		<link>https://florencechef.com/recipes/fresh-chitarra-spaghetti-with-san-marzano-tomatoes/</link>
					<comments>https://florencechef.com/recipes/fresh-chitarra-spaghetti-with-san-marzano-tomatoes/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 03 Feb 2026 15:00:36 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1351</guid>

					<description><![CDATA[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]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/fresh-chitarra-spaghetti-with-san-marzano-tomatoes/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Stone-Ground Tagliatelle with Broccoli Cream and Crispy Breadcrumbs</title>
		<link>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/</link>
					<comments>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 20 Jan 2026 08:32:12 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1337</guid>

					<description><![CDATA[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. ]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Spaghetti aglio olio e peperoncino</title>
		<link>https://florencechef.com/recipes/aglio-olio/</link>
					<comments>https://florencechef.com/recipes/aglio-olio/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 13 Jan 2026 10:29:37 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=268</guid>

					<description><![CDATA[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!]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/aglio-olio/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Gnocchi with saffron asparagus cream and seared prawns</title>
		<link>https://florencechef.com/recipes/gnocchi-with-saffron-asparagus-cream-and-seared-prawns/</link>
					<comments>https://florencechef.com/recipes/gnocchi-with-saffron-asparagus-cream-and-seared-prawns/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 26 Nov 2025 18:00:08 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1299</guid>

					<description><![CDATA[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.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/gnocchi-with-saffron-asparagus-cream-and-seared-prawns/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Crepes with ragù, ricotta and béchamel</title>
		<link>https://florencechef.com/recipes/crepes-with-ragu-ricotta-and-bechamel/</link>
					<comments>https://florencechef.com/recipes/crepes-with-ragu-ricotta-and-bechamel/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 20 Nov 2025 18:40:22 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1289</guid>

					<description><![CDATA[This recipe perfectly reflects the centuries-old culinary exchange between France and Italy. The crespelle recall the French crêpes, the béchamel is a cornerstone of French technique, and the ragù firmly belongs to the Italian tradition.
During the Renaissance, the French court and the Medici family in Florence influenced one another profoundly: chefs, techniques and ingredients travelled between the two worlds, laying the foundations of a true early fusion cuisine.
These crespelle embody that meeting point — French elegance, Italian depth of flavor, and a comforting balance that still feels timeless.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/crepes-with-ragu-ricotta-and-bechamel/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Whole Wheat Fusilloni with Silky Potato Cream and Baby Squid</title>
		<link>https://florencechef.com/recipes/whole-wheat-fusilloni-with-silky-potato-cream-and-baby-squid/</link>
					<comments>https://florencechef.com/recipes/whole-wheat-fusilloni-with-silky-potato-cream-and-baby-squid/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 18 Nov 2025 15:51:26 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1284</guid>

					<description><![CDATA[Inspired by the traditional Neapolitan “pasta e patate,” this coastal reinterpretation pairs whole wheat fusilloni with a silky potato cream and tender baby squid, finished with lemon and fresh herbs for an elegant, modern twist.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/whole-wheat-fusilloni-with-silky-potato-cream-and-baby-squid/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
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