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 147 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 146 by Ilaria Barisi
Side dishes Lettuce with Lard A very Roman dish, very nutritious, and delicious. This is a revised and simplified version of a Luigi Carnacina old recipe. It’s a perfect side... 16 February 2026 242 by Ilaria Barisi
Desserts Spoon desserts Grandma Irene’s Pain Perdu It amuses me, in a somewhat subtle and sadistic way, when a country boasts about a recipe as if it were its own, only to... 29 September 2025 313 by Ilaria Barisi
First Courses Fresh Pasta Fettuccine alla papalina: Fettuccine Pope’style This dish is one of the great culinary “musts” of traditional Roman cuisine, dedicated to one of the symbols of the heart of Lazio: the... 24 April 2023 777 by Ilaria Barisi
First Courses Gnocchi Aunt Paola’s ricotta gnocchi The first codified recipe of cheese gnocchi is found in a fourteenth-century manuscript preserved in Bologna. It has very few ingredients: fresh cheese, egg yolks,... 3 October 2022 817 by Ilaria Barisi
