A straightforward guide to cooking a perfect rib eye steak using a smoking hot pan. This method focuses on proper seasoning, high heat for a flavorful crust, and adequate resting time to achieve a juicy, medium-rare steak every time.
A simple, step-by-step guide to making perfectly creamy cacio e pepe using just pasta, pecorino, and black pepper—no cream, no clumps, just technique.
A simple, timeless Italian classic where al dente fettuccine is tossed with melted butter and Parmigiano Reggiano. The pasta water’s starch helps create a silky, velvety sauce, resulting in rich, comforting flavors with just a few ingredients.
A classic Italian pasta where anchovy fillets gently melt into butter with garlic and chili, creating a rich, savory sauce finished with starchy pasta water. Tossed with al dente spaghetti for a deeply flavorful dish made with just a few honest ingredients.
A classic smash burger made by searing thin beef patties on a smoking-hot pan to create a deep, caramelized crust. Finished with melted Latteria Sorrentina Provola, simple seasoning, and maximum flavor in every bite.
A comforting Italian pasta dish made with gramigna tossed in butter, garlic, red chili, and ground Italian sausage, enriched with truffle sauce and finished with Parmigiano Reggiano. Rich, aromatic, and perfectly balanced for an indulgent yet simple meal.
