Our Recipes

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and cook for about 1 minute until the garlic becomes fragrant.

Add the diced tomatoes to the skillet and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes break down and release their juices.

Add the cooked spaghetti to the skillet with the tomato sauce. Toss well to coat the pasta with the sauce.

Remove from heat and add torn basil leaves, mixing them into the pasta.

Serve the Spaghetti Pomodoro with a sprinkle of grated Parmesan cheese on top, if desired.

Enjoy your flavorful and simple Spaghetti Pomodoro!

Preheat your oven to the highest temperature it can reach (typically around 475-500°F or 245-260°C). If you have a pizza stone, place it in the oven to preheat as well.

On a lightly floured surface, roll out the pizza dough into your desired shape and thickness.

Transfer the rolled-out dough onto a pizza peel or a lightly greased baking sheet if you don't have a pizza peel.

Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

Arrange the mozzarella cheese pieces on top of the sauce.

Sprinkle some salt and pepper over the cheese.

Slide the pizza onto the preheated pizza stone in the oven or place the baking sheet directly in the oven.

Bake the pizza for about 10-12 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.

Remove the pizza from the oven and let it cool slightly.

Tear fresh basil leaves and scatter them over the hot pizza.

Drizzle with a generous amount of extra-virgin olive oil.

Slice the Pizza Margherita and serve it while it's still warm and fresh.

In a saucepan, heat the chicken or vegetable broth over medium heat until warm. Keep it simmering throughout the cooking process.

In a separate large saucepan or risotto pan, melt the butter over medium heat.

Add the finely chopped onion to the pan and sauté for about 5 minutes until it becomes translucent.

Add the Arborio rice to the pan and stir well to coat it with the butter and onions. Toast the rice for about 2 minutes, stirring constantly.

Pour in the white wine and stir until it is absorbed by the rice.

Dissolve the saffron threads in a tablespoon of warm broth, then add it to the risotto pan.

Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.

Continue this process for about 20-25 minutes, or until the rice is al dente (firm but still slightly chewy).

Once the risotto is cooked to your desired consistency, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Cover the risotto and let it rest for a few minutes to allow the flavors to meld together.

Give the risotto a final stir before serving. If desired, garnish with a sprinkle of additional Parmesan cheese and a pinch of saffron threads.

Serve the Risotto alla Milanese immediately while it is still hot, savoring its creamy texture and aromatic saffron flavor.