Authentic Roman Carbonara: The Recipe We Teach in Our Rome Kitchen
The carbonara we teach in Rome: one slice of guanciale for two, one yolk per person plus one egg for the pan, a handful of pecorino, pepper. Eggs off the heat.
Blog: recipes and guides from our Rome kitchen
Recipes with real doses, guides to plan your trip and stories from the kitchen where we teach the best cooking classes in Rome.
Italian Recipes
Gluten-Free Fresh Pasta with Fioreglut: The Tonnarelli We Make in Rome
Gluten-free fresh pasta as we make it in Rome: 100 g of Fioreglut, 50 g of water, 1 g of xanthan and one yolk per person, cut into tonnarelli.
Gluten-Free Pizza with Fioreglut: The Recipe We Make in Class, Tray and Double Bake
Gluten-free pizza with Caputo Fioreglut flour: 1 kg of flour, 800 g of water, yeast activated separately, two rises and a two-stage bake at 200 degrees.
Aperol Spritz Recipe: Ice, Prosecco, Aperol and Soda in the Right Order
The spritz recipe: 90 ml of prosecco, 60 ml of Aperol, a splash of soda, ice to the rim and half a slice of orange. Order, history, variants and pairings.
Fresh Egg Pasta Recipe: Tonnarelli the Way We Make Them in Rome
Fresh pasta as we make it in Rome: 100 g of flour, half semolina and half 00, one yolk, 30 g of water, oil and salt per person, then cut on the chitarra.
Ricotta and Spinach Ravioli Recipe: Butter and Sage, the Way We Teach It
The ricotta and spinach ravioli we teach in Rome: sheet at 7, 300 g of spinach and 100 g of ricotta per strip, piping bag, air out, butter and sage.
Authentic Amatriciana Recipe: The Amatrice Method We Cook in Rome
The amatriciana we teach in Rome: one slice of guanciale for two, tomato sauce in its fat for twenty minutes, lid on, a handful of pecorino, pepper. No onion.
Authentic Cacio e Pepe Recipe: The Pecorino Cream We Teach in Rome
The cacio e pepe we teach in Rome: a handful of pecorino per person, plenty of pepper, a little cold water for the cheese paste, tossed in its water, heat off.
Authentic Tiramisu Recipe: How We Make It in Our Rome Kitchen
The tiramisu we teach in Rome: one egg, a heaping spoon of sugar and one of mascarpone, two ladyfingers per person. Whipped whites, lengthened coffee.
Homemade Pizza Dough Recipe: The Round Pizza We Stretch by Hand in Rome
Our homemade pizza dough recipe from Rome: 00 flour, 63% hydration, 4 g of fresh yeast, a six-hour or overnight rise, stretched by hand, baked at 250 °C.
Hazelnut Gelato Recipe: Toast the Nuts Yourself, Skip the Machine
Our hazelnut gelato recipe from the Rome class: 120 g of hazelnuts toasted at 180 °C and ground to a paste, milk, cream, sugar, honey, no eggs, no machine.
Pistachio Gelato Recipe Without a Machine: How We Make It in Rome
The pistachio gelato recipe from our Rome class: milk, cream, 100 g of real pistachios, no eggs, no machine. A stir every 30 minutes for 3 hours.
Spaghetti and Meatballs Recipe: The Italian Way We Teach in Rome
The spaghetti and meatballs recipe we teach in Rome: 30 g meatballs of beef and pork, bread soaked in milk, passata, and why the plate is American.
Spaghetti alla Nerano Recipe: Fried Zucchini, Provolone and No Cream
The spaghetti alla Nerano recipe we teach in Rome: 175 g of fried zucchini and 37.5 g of provolone per person, cheese melted off the heat, no cream.
Guides
Rome Food Markets: Where to Shop, What to Buy and How to Taste Like a Roman
Rome food markets explained: Campo de' Fiori, Testaccio, Trionfale, San Cosimato and Esquilino, what each sells, how to shop by season and what to taste.
Trastevere Food Guide: What to Eat, Where to Look and When to Go
Trastevere food, dish by dish: supplì, pizza al taglio, Roman pasta, the San Cosimato market, the best hours to go and how to spot a tourist trap.
What to Eat in Rome: The Dishes to Try and How to Spot a Good One
What to eat in Rome, from a cooking school's kitchen: carbonara, cacio e pepe, supplì, artichokes, pizza, maritozzo, gelato, and how to spot good ones.
Cooking Class Near the Colosseum in Rome: Where We Are and How to Plan Your Day
A cooking class near the Colosseum in Rome: Piazza Margana 22, 5 minutes' walk from the Colosseum, 10 from the Pantheon, open every day 9:00-20:00.
Vegetarian Cooking Class in Rome: Which Classes Work, Which Don't and Why
A vegetarian cooking class in Rome: pasta and tiramisù, pizza and gelato, why carbonara stays out, and our rules on vegan, allergies and gluten-free.
A Cooking Class in Rome as a Gift: How the Voucher Works and Which Class to Give
A cooking class in Rome as a gift: write to us and the voucher arrives by email with a reference. Which class to give and what to check before choosing.
Cooking Class in Rome for Couples: A Private Lesson for Two or a Group Class
A cooking class in Rome for couples: private for two in English, Italian or Spanish, or a group class in English. Menus, durations and what's included.
How to Choose the Best Cooking Classes in Rome: A Guide From Our Kitchen
How to tell the best cooking classes in Rome from a demo with a plate at the end: hands-on format, menu, duration, gluten-free options, what to ask.