Our Recipes

Spaghetti Pomodoro

Spaghetti Pomodoro is a classic Italian dish that celebrates the simplicity of fresh tomatoes, garlic, and herbs. Here's a recipe for a delicious Spaghetti Pomodoro:


  • 8 ounces (225 grams) spaghetti

  • 4-5 ripe tomatoes, diced

  • 3-4 garlic cloves, minced

  • 1/4 cup extra-virgin olive oil

  • 1/2 teaspoon red pepper flakes (optional)

  • Fresh basil leaves, torn

  • Salt and pepper to taste

  • Grated Parmesan cheese (optional, for serving)


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

  2. 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.

  3. 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.

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

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

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

  7. Enjoy your flavorful and simple Spaghetti Pomodoro!

Feel free to adjust the seasoning and add any additional ingredients you like, such as a drizzle of balsamic glaze or a sprinkle of fresh parsley. Enjoy this classic Italian dish with a side of crusty bread and a fresh green salad for a complete meal.

Pizza Margherita:

A classic Neapolitan pizza topped with San Marzano tomatoes, mozzarella cheese, fresh basil leaves, and a drizzle of olive oil.


  • 1 pound (450 grams) pizza dough

  • 1/2 cup tomato sauce or crushed tomatoes

  • 8 ounces (225 grams) fresh mozzarella cheese, sliced or torn into small pieces

  • Fresh basil leaves

  • Extra-virgin olive oil

  • Salt and pepper to taste


  1. 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.

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

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

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

  5. Arrange the mozzarella cheese pieces on top of the sauce.

  6. Sprinkle some salt and pepper over the cheese.

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

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

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

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

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

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

Enjoy the simplicity and deliciousness of this classic Italian pizza! Feel free to customize it by adding your favorite toppings or experimenting with different cheeses, but remember that the true essence of Pizza Margherita lies in its simplicity. Buon appetito!

Risotto alla Milanese

Creamy risotto infused with saffron, giving it a vibrant yellow color and a delicate, aromatic flavor. It is often served alongside osso buco, a braised veal shank.


  • 1 ½ cups Arborio rice (or any short-grain Italian rice)

  • 4 cups chicken or vegetable broth

  • 1 small onion, finely chopped

  • 2 tablespoons unsalted butter

  • 1/2 cup dry white wine

  • 1/2 teaspoon saffron threads

  • 1 cup grated Parmesan cheese

  • Salt and pepper to taste


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

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

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

  4. 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.

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

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

  7. 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.

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

  9. 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.

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

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

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

Enjoy this classic Italian risotto as a delicious main course or as a side dish to complement your favorite protein. Buon appetito!