Marinated octopus, the perfect cold meze dish for octopus lovers! A great way to prepare an entire octopus, or just to use up some of the thinner ends and head leftover from grilling.

A lighter version of carbonara - the asparagus is prominent but in a way totally different to guanciale. Without the rendered fat (and saltiness) from the guanciale the egg sauce is lighter and more delicate as a result.

A classic pairing of pumpkin filled pasta with a brown butter and sage sauce - made a little fancy and interesting with the addition of mosto cotto, a grape syrup.

A simple recipe for a same day ciabatta that can be made in 4 hours from start to finish. No biga or starter required - perfect for those who are a little impulsive, like myself.

Zucchini, brown butter and capers combine for a beautifully balanced vegetarian pasta, made all the more special with fresh basil and dollops of burrata.

Sini manti are an Armenian/Turkish baked dumping, stuffed with fragrant lamb and served in a rich broth.

The OG green sauce we all know and love: pesto genovese. An authentic recipe for pesto following the official guide!

One of the most iconic pasta sauces that ever was: pomodoro. Here is my recipe for this classic sauce, using only a handful of ingredients. It’s pasta perfection!

One of my most cooked recipes to date! A luxurious short rib ragu that ticks all the boxes. Paired in this recipe with a gnocchi di patate - without using egg - super light and fluffy. Honestly, this sauce goes wonderfully with any pasta, especially pappardelle or rigatoni.

A quick and delicious zucchini pasta that is guaranteed to please a crowd. Zucchini is cooked down until jammy, resulting in the most delectable of sauces.