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.
Italian Recipes
14 articles in the Italian Recipes category from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
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.