First Courses Pastasciutta 10-Minute Spaghetti with Peanut Butter When I return to Rome and have a half-empty pantry and only a few minutes to prepare a quick lunch, I make this faux-exotic spaghetti.... 27 July 2026 350 by Ilaria Barisi
Desserts Tarts Peach tart July is a month that makes me melancholy. As a child it was a dream month because I was at the seaside with my grandmother,... 20 July 2026 283 by Ilaria Barisi
Appetizers Main dishes Second Courses Eggplant Meatballs This winter, I’d gained a lot of weight, and my waistline had swelled so much that I needed to act: I needed to see a... 6 July 2026 260 by Ilaria Barisi
Desserts Spoon desserts Sweet whipped ricotta cream with crumble and roasted figs This dessert after a meal is easy to make and a sure success. The ricotta cream recipe is from the beautiful book by pastry chef... 28 June 2026 366 by Ilaria Barisi
Fish Second Courses Pan fried fresh anchovies called “Alici in Tortiera” Pan Fried anchovies (Alici in tortiera) is a Neapolitan dish that I’ve eaten, for some reason, always on the Lazio coast and never in Naples... 15 June 2026 338 by Ilaria Barisi
Cakes Desserts Ricotta Pudding Ricotta is not a cheese, but a dairy product. In Lazio, many desserts are made with this ingredient, but I adapted this one from Artusi’s... 8 June 2026 462 by Ilaria Barisi
First Courses Fresh Pasta Paglia e fieno my way Paglia e fieno, that translates to “straw and hay”, is old dish. The recipe gets its name from the two types of pasta used—egg fresh... 1 June 2026 354 by Ilaria Barisi
Cakes Desserts Lemon and Poppy Seed Pound Cake This is one of last fall’s viral recipes in Italy. For me, this is a hobby, so I’m not worried about virality or likes and... 18 May 2026 286 by Ilaria Barisi
Side dishes Steamed Vegetables with Citronette dressing Steaming is typical of Chinese and Tibetan cuisine. I don’t know if it’s one of the many things the Silk Road gave us, or if... 11 May 2026 356 by Ilaria Barisi
Desserts Tarts Lemony custard and Ricotta Tart A delicious and easy-to-make Neapolitan tart is the Babbaiola tart. It seems the inventor was a pastry chef called Maria specialized in Babà that’s why... 4 May 2026 403 by Ilaria Barisi
