Affogato al caffe
Hot espresso poured over cold gelato. Two ingredients, thirty seconds, no cooking at all.
Recipes
Cook with what we import
Italian cooking is mostly a short list of good things treated properly. These are the dishes we make with what is on our own shelves — the pasta we bring in, the tomatoes we sell by the case, the oil we put on the table at Lago.
Every one of them names the ingredient that matters, because in a recipe this short that ingredient is the recipe.
- Everything is shoppable
Each recipe links to the ingredient it is built on. No substitutions hunting.
- Nothing complicated
Four ingredients more often than ten. Italian home cooking, not restaurant cooking.
Recipes
Everything we have written down
Italian cooking is mostly a short list of good things treated properly.
Pizza at home
A slow overnight dough made with Tipo 0. No mixer, no special oven, only patience.
Trofie al pesto
Ligurian short pasta with basil pesto, potato and green beans, all cooked in the one pot.
Paccheri al forno
Paccheri are wide enough to stand up in the dish, which is the point: each tube fills with sauce and...
Bruschetta al pomodoro
It is pronounced broo-sket-ta, and it is a way of tasting olive oil rather than a way of using up...
Spaghetti al pomodoro
The test of a tomato sauce is that there is nowhere to hide. Four ingredients, twenty minutes, and no technique...
The short list
Five things worth keeping in
Bronze-cut pasta, peeled San Marzano tomatoes, a good extra virgin olive oil, Tipo 00 flour, and parmigiano. With those five in the cupboard, most of this page is dinner in half an hour.
