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 127 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 139 by Ilaria Barisi
Appetizers Fried anchovies stuffed with provola cheese Breaded and fried anchovies are a delight that we never miss. When you want to be generous with the delicacy, pair two anchovies with a... 10 March 2025 328 by Ilaria Barisi
Appetizers Side dishes Broad Bean Purée (Macco di fave) Every birthday dinner, we serve broad bean purée accompanied by sautéed chicory. The recipe is not Roman, but we like sautéed chicory immensely. This recipe... 4 March 2024 802 by Ilaria Barisi
Appetizers Fish Second Courses Fried calamari rings and prawns In Rome, but especially on the Lazio’ coast, there is no fish restaurant that does not serve this delicacy. In Ostia and Fiumicino, there are... 10 July 2023 1.1K by Ilaria Barisi
First Courses Fresh Pasta Fettuccine Alfredo The Fettuccine Alfredo were invented in Rome by Alfredo di Lelio in 1908 in the small restaurant of his mother Angelina. In 1914 Alfredo decided... 31 January 2022 965 by Ilaria Barisi
First Courses Soups Aunt Lina Passatelli Passatelli is one of the classic soups of central Italy and is derived from an ancient peasant tradition. The tool to create passatelli, called the... 3 January 2022 913 by Ilaria Barisi
Cakes Desserts Sbrisolona with pistachios During my fourth year of high school, one of the tasks assigned to me over the Christmas holidays was to read the books by Maria... 27 October 2020 1.1K by Ilaria Barisi
